• 1 cup Italian style breadcrumbs
• 3 Tbs. unsalted butter, melted
• 1 cup basil leaves, packed
• 2 cloves garlic, chopped
• 1/2 cup light mayonnaise
• 1 lb. ricotta cheese
• 1 ounce blue cheese
• 1-1/2 cups grated Parmesan cheese
• 1/2 cup almonds, (optional) toasted and finely chopped
• 3 Tbs. slivered almonds, (optional)
• 2 Tbs. fresh chives, (optional)

Combine crumbs and butter in a bowl. Press into bottom of a lightly greased 8 or 9 inch springform pan. Chill. Combine basil, garlic and mayonnaise in food processor or blender until smooth. Set aside.

Beat together 3 cheeses in a mixing bowl until well blended. Beat in reserved basil mixture. Spread mixture over crust, pressing and smoothing top. Chill at least 8 hours or overnight. When ready to serve, remove sides of pan and place cake on a platter. Press chopped toasted almonds onto sides of cheesecake, if desired.

To garnish top of cheesecake, make `flower' with slivered almonds and chive stems, if desired. Serve with assorted crackers, vegetable slices and toasts.

Tip: Mascarpone cheese may be substituted for the ricotta for a smoother, milder flavor. For more cheese flavor, substitute half the Parmesan with Asiago cheese.

This recipe serves 50 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 50 only.

Per serving: calories 68, fat 4.8g, 62% calories from fat, cholesterol 9mg, protein 3.0g, carbohydrates 3.7g, fiber 0.9g, sugar 0.9g, sodium 129mg, diet points 2.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.2, Fruit: 0.0, Bread: 0.1, Lean meat: 0.3, Fat: 0.8, Sugar: 0.0, Very lean meat protein: 0.0

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