HOW TO DO BEST SAVORY HERB CHEESECAKE

1 cup Italian-style bread crumbs
3 tablespoons butter, melted

3 tablespoons finely chopped fresh basil
2 cloves garlic, chopped
½ cup light mayonnaise
1 pound ricotta cheese
1 ounce blue cheese, crumbled
1½ cups grated Parmesan cheese
½ cup toasted and finely chopped almonds for garnish
3 tablespoons slivered almonds for garnish
2 tablespoons snipped fresh chives for garnish
Lightly grease 8- or 9-inch springform pan. In bowl, combine
bread crumbs and butter. Press into bottom of springform pan. Refrigerate.
In food processor or blender, combine basil, garlic, and mayonnaise
until smooth. Set aside.
In mixing bowl, beat together ricotta, blue, and Parmesan cheeses
until well blended. Beat in basil mixture. Spread cheese mixture over
bread-crumb crust, pressing and smoothing top. Refrigerate for at
least 8 hours or overnight.
When ready to serve, remove sides of pan and place cake on a
platter. Press chopped almonds onto sides of cheesecake, if desired.
To garnish top of cheesecake, make a “flower” with slivered almonds
and chive stems, if desired. Serve with assorted crackers and toast
points.