Butter bottom and sides of a 9-inch springform pan.

Combine breadcrumbs and 1/4 cup Parmesan cheese in a small bowl, and stir well. Coat bottom and sides of buttered pan with breadcrumb mixture. Chill 15 minutes. Combine fresh basil leaves, parsley springs, olive oil, salt and garlic in container of an electric blender or food processor; cover and process 2 minutes or until mixture is smooth, scraping sides of bowl occasionally with a rubber spatula. Transfer basil mixture to a medium bowl, and set aside. Combine ricotta cheese, cream cheese, and 8 ounces Parmesan cheese in container of electric blender or food processor; cover and process until mixture is smooth. Add eggs and basil mixture to cheese mixture; cover and process until smooth. Pour basil mixture into prepared pan. Sprinkle top with toasted pine nuts. Place springform pan in a 15- x 9- x1-inch jellyroll pan. Bake at 325 degrees for 1 hour and 15 minutes. Turn oven off, partially open oven door, and let cheesecake cool 1 hour. Transfer to a wire rack. Remove sides of springform pan. Serve at room temperature.

Northfield, Illinois; America's Best Recipes; A 1989 Hometown Collection; Oxmoor House.