Beat cream cheese at medium speed with an electric mixer until smooth. Add eggs, 2 tablespoons flour, and Pesto, beating until blended. Stir in chicken. Pour into 4 (4-inch) springform pansM1Bake at 325° for 20 minutes. Stir together remaining 1 tablespoon flour and sour cream. Spread over cheesecakes, and bake 10 more minutes. Cool on a wire rack 10 minutes. Gently run a knife around edges of cheesecakes, and release sides. Serve hot or cold atop salad greens. Garnish, if desired.
* 1 cup prepared pesto may be substituted for homemade.
Note: Cheesecake mixture may be baked in a 9-inch springform pan. Add 5 minutes to the initial baking time, and an additional 5 minutes after adding the flour and sour cream.