Savory Mascarpone Cheesecake With Sun-Dried Tomato Pesto

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1 cup finely ground Wheat Thins or other wheat crackers

1/2 cup finely chopped walnuts

1 tablespoon unsalted butter, melted and cooled

1 1/2 cups packed fresh basil leaves

6 ounces sun-dried tomatoes in oil, drained, reserving 2 tablespoons of the oil

1 garlic clove, minced

1/4 cup freshly grated Parmesan

3 tablespoons pine nuts

1 pound mascarpone (available at specialty foods shops and cheese shops)

8 ounces cream cheese, cut into bits and softened

3 large eggs, beaten lightly

1 tablespoon all-purpose flour

8 ounces sour cream

1 teaspoon all-purpose flour

sun-dried tomato slices for garnish

basil sprigs for garnish

assorted greens with vinaigrette

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