Pesto Torte

1 lb cream cheese
4 oz parmesan  or other sharp flavour cheese
2 eggs
2T flour
1 clove garlic
1/3 cup basil pesto
1/3 cup sun dried tomatoes
1/4 cup toasted pine nut or other nut


1. Combine cheeses with eggs, garlic and flour. A food processor works best.
2. Spoon 1/3 of mixture into the bottom of a 6 inch spring form pan, spread evenly.
3. Spread 1/2 of sun dried tomato pesto on top of the cheese.
4. Drop half of remaining  cheese on surface  in small spoonfuls and gently spread.
5. Spread basil pesto over cheese.
6. Top with remaining cheese to form 3rd layer.
7. Sprinkle with nuts.
8. Bake at 350' for about 30 minute. Reduce heat to 250 and bake another 30 minutes until torte has puffed in center and bounces back when lightly touched in center.
9. Cool 10-15 minutes before removing from pan.
10. Garnish with fresh herbs.
11. Serve with crackers.