Roasted Red Pepper Pesto Cheesecake

1 c. butter-flavored cracker crumbs (about 40 crackers)
1/4 c. (1/2 stick) butter
2 (8 oz.) pkgs. cream cheese, softened
1 c. ricotta cheese
3 eggs
1/2 c. grated parmesan cheese
1/2 c. (Di Giorno) pesto sauce
1/2 c. roasted red peppers, drained; pureed

Mix crumbs and butter. Press onto bottom of a 9-inch springform pan. Bake at 325 for 10 minutes. Mix cream cheese and ricotta until well blended. Add eggs, one at a time, mixing well after each. Add remaining ingredients, blend well. Pour over crust. Bake at 325 for 55 minutes. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand 15 minutes at room temperature before serving. Serve with crackers.