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Pesto-Chicken Cheesecake, Served at Spring Inspirations, March 2007

2 (8-oz.) packages cream cheese, softened

2 large eggs

3 Tbsp. all-purpose flour, divided

3 Tbsp. Pesto (I used the basil pesto from our Bella Cucina line)

1 cup chopped cooked chicken

1 (8oz.) container sour cream

Mixed salad greens

Garnish: chopped fresh chives

Beat cream cheese at medium speed with an electric mixer until smooth. Add eggs, 2 Tbsp. flour, and Pesto, beating until blended. Stir in chicken. Pour into 4 (4-inch) springform pans. (This is if you are going to serve as a luncheon entrée, I used a 9-inch springform pan and served as an appetizer.

Bake at 325 for 20 minutes.

Stir together remaining 1 Tbsp. flour and sour cream. Spread over cheesecakes; bake 10 more minutes.

Cool on a wire rack 10 minutes. Gently run a knife around edges of cheesecakes, and release sides. Serve hot or cold atop salad greens or with crackers. Garnish, if desired with fresh chopped chives. Makes 4 servings if using 4-inch pans or Many servings if using as an appetizer.

Note: Cheesecake mixture can be baked in a 9-inch springform pan. Add 5 minutes to the initial baking time and an additional 5 minutes after adding the flour and sour cream.

Recipe taken from Southern Living