Pine Nut Pesto Cheesecake

I can't remember where I found this recipe. I have made it on a few occasions and it has received a favorable response. This can also be frozen.

• Ready In: 4 hrs 30 mins
• Serves: 8-10

Ingredients

• 1⁄2 cup  Italian breadcrumbs
• 2  tablespoons parmesan cheese
• 1  tablespoon  finely chopped toasted pine nuts
• 2  tablespoons  melted butter
• 2 (8 ounce) packages cream cheese, softened
• 1  cup sour cream
• 1⁄2 cup parmesan cheese
• 3  eggs
• 1⁄4 cup  finely chopped toasted pine nuts
• 3  tablespoons fresh basil, chopped
• 2  tablespoons  sliced green onions
• 1⁄2 teaspoon garlic powder
• 1⁄4 teaspoon white pepper
• 1⁄4 teaspoon salt

Directions

1. Lightly grease a 9" springform pan.
2. Combine the first four ingredients; press into bottom of pan.
3. In mixing bowl, beat cream cheese until smooth; beat in sour cream and parmesan until smooth.
4. At low speed add eggs, then stir in remaining ingredients.
5. Pour filling into crust-lined pan.
6. Bake at 375 for 30-40 minutes or until set.
7. Cool on wire rack. Refrigerate 3 hours or overnight. Remove sides of pan from cake.