Absolutely fantastic on crackers. You make it the way you make a cheesecake. It is well worth the effort.
1 Tbsp. butter
1/4 cup plain dry bread crumbs
1 Tbsp. DI GIORNO Shredded Parmesan Cheese
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
1/4 tsp. hot pepper sauce
3 eggs
1/2 cup pesto
3 pkg. (4 oz. each) ATHENOS Traditional Crumbled Feta Cheese, ground in food processor
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Spread butter onto bottom and 1 inch up side of pan. Coat with combined crumbs and Parmesan cheese; discard any excess crumbs and cheese. Wrap foil around bottom and up side of pan.
BEAT cream cheese, sour cream and hot pepper sauce in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, beating on low speed after each addition just until blended. Stir in feta cheese. (Batter will not be smooth.) Pour half of the batter (about 3-1/2 cups) into large bowl; stir in pesto. Pour into prepared pan; cover with remaining plain batter. Place springform pan in larger shallow baking pan. Fill baking pan with enough hot water to come 1 inch up side of springform pan.
BAKE 45 min. or until center is set. Turn off oven; leave door ajar. Let torta stand in water bath in oven 1 hour. Remove torta from water bath. Run knife or metal spatula around rim of pan to loosen torta; cool before removing rim of pan. Refrigerate at least 4 hours or overnight. Serve as spread with assorted NABISCO Crackers or toasted French bread slices. Store leftover torta in refrigerator.
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