Grease the bottom and side of a 7- or 8-inch springform pan with the 1 tablespoon butter; set aside. Combine the bread crumbs and the 2 tablespoons Parmesan cheese. Sprinkle the bottom of the pan evenly with bread crumb mixture; set aside.
For the filling, in a large bowl, beat the cream cheese, ricotta cheese, the 1/2 cup Parmesan cheese, the salt, and ground red pepper with an electric mixer on medium speed until smooth. Add eggs, one at a time, beating on low speed just until combined. In a small bowl, combine half of the cream cheese mixture and the pesto. Spoon into the prepared pan. Spoon the remaining cream cheese mixture over.
Place springform pan on a cookie sheet. Bake in a 375 degree F oven for 35 to 45 minutes or until center appears nearly set when shaken. Cool on a wire rack for 15 minutes. Run a spatula around edge of cheesecake. Cool 30 minutes more. Remove side of pan. Cover and refrigerate for at least 3 hours or for up to 24 hours. Garnish with pine nuts and fresh basil. Serve with assorted crackers. Makes 18 appetizer servings.