1 c. dry bread crumbs
1/4 c. butter or margarine, melted
1/4 c. olive oil
2 c. fresh basil
1/2 tsp. salt
1 clove garlic, halved
16 oz. cream cheese, softened
1 c. ricotta cheese
3 eggs
1/2 c. parmesan cheese, grated
1/2 c. pine nuts

Combine crumbs and margarine; press onto bottom of 9" springform pan. Bake at
350 degrees, 10 minutes. Place oil,basil, salt and garlic in blender container.
Cover; process on high speed until smooth. Combine basil mixture, cream cheese
and ricotta cheese, mixing at medium speed on electric mixer until
well blended. Add eggs, one at a time, mixing well after each
addition. Blend in Parmesan cheese; pour over crust. Top with
pine nuts around edges and in about 2".

Bake at 325F, 1 hour and 15 minutes. Loosen cake from rim of pan;
cool before removing rim of pan. Serve warm or at room temperature. garnish
with tomato rose and fresh basil leaves, if desired. Chill any remaining
cheesecake.