Southwest Appetizer Cheesecake

8 oz Cream cheese; softened
8 oz Ricotta cheese
8 oz Cheddar cheese; shredded
1 pk Taco seasoning mix
8 oz Sour cream
3 Eggs
1 cn Green chilies; diced,drained
1/2 c Red bell pepper; diced
TOPPING
3/4 c Salsa; med. or hot
Scallions; chopped
Parsley; chopped

Beat cream cheese, recotta and cheddar cheese with taco seasoning. Add sour cream. Beat in eggs one at a time, blending well after each addition. Fold in chilies and red pepper. Pour into greased 9-inch springform pan. Bake at 350~ for 50 minutes or until center of cake is firm. Cool on wire rack for 30 minutes. Refrigerate several hours or overnight. Just before serving spread salsa over top of cake and garnish with parsley and scallions. Serve with chips or crackers. Freezes well.
**If you do not have ricotta, you can substitute an additional 8 oz. cream cheese.

Herb Appetizer Cheesecake

1 c Bread crumbs
1/2 c Margarine
1/4 c Olive oil
2 c Basil leaves, fresh
1/2 ts Salt
1 cl Garlic; cut in half
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 inch springform pan. Bake at 350 for 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. Bake at 325 for 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, if desired. Chill any remaining cheesecake.
VARIATION: Substitute 1 cup chopped parsley and 1 tablespoon dried basil leaves for fresh basil.