Roasted Pepper Pesto Cheesecake

I had really high hopes for this especially reading the previous review.  The flavors just didn't come together for me (I used jar roasted red peppers in the pesto, maybe that was the problem?).  The texture was also very strange and it lacked enough salt for sure.  Took it to a Christmas party where everyone brought appetizers and it hardly was touched.  Now I have another whole one in my freezer.  :-(  Will be throwing that out tomorrow.  Won't make again.

I have made this recipe many, many times over the years, and it is always a HUGE hit at pot lucks, dinner parties, etc. I usually serve one and freeze the other cheesecake so I have something special for a last minute party, although I have also had to serve the second cheesecake because the first one dissapeared so quickly. If you don't mind adding a little fat, I recommend using low fat ricotta and low fat sour cream, because the taste is much better. You can always just use 1 egg white instead of a whole egg in order to 'balance out' the amount of fat. Also, you may want to use an extra tablespoon of breadcrumbs in each pan to cover the cheesecake more evenly.