Instructions: Mix cream cheese, ricotta and goat cheese until well-blended. Add eggs and mix until thoroughly incorporated. Blend in sour cream.

Pour into buttered 7-inch springform pan. Bake at 350 degrees until top is slightly puffed, 45 to 55 minutes. Center will be slightly loose.

Remove pan to cooling rack. Cool completely. Cover with plastic wrap and refrigerate overnight.

Remove Cheesecake from refrigerator and carefully remove sides and bottom of pan. Slice through center of cake, making 2 layers. Place bottom layer on plate you will take to potluck. Spread sun-dried tomato pesto across top of bottom layer. Carefully replace top layer. Spread traditional pesto on top of cake.

Serve immediately or cover entire plate with plastic wrap and refrigerate up to 30 minutes; let stand 30 minutes after removing from refrigerator to bring to room temperature.

For a colorful presentation, surround cake with Belgian endive or kale and crackers.

This recipe yields 24 servings.

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