Crust:
1 cup finely ground wheat thin crackers
½ cup finely chopped walnuts
1/3 cup butter, melted

1 (6.3 ounce) jar prepared pesto

Filling:
1 pound mascarpone cheese (if you’re really stuck, use all cream cheese)
1 cup cream cheese, softened
3 eggs
1 tablespoon flour

Topping:
1 cup sour cream
1 teaspoon flour

Sun-dried tomatoes or toasted pine nuts for garnish (optional)

Preheat oven to 350 degrees. Stir together crust ingredients and press into the bottom of a 10-inch springform pan. Bake for 10 minutes. Cool.
For filing, beat together the mascarpone, cream cheese, eggs and flour until smooth. Pour half of filling onto the crust. Gently spread the pesto over this. Spread remaining filling over pesto. Bake for 1 hour.
In a small bowl, mix together the sour cream and flour. Spread this topping over the cooked cheesecake and return to oven to an additional 5 minutes. Cool in pan.
Store in refrigerator; remove sides of pan before serving. Garnish with sun-dried tomatoes if desired or sprinkle with toasted pine nuts.