Using a food processor or mini-chopped, pulse the pecans until finely ground. Mix pecans with bread crumbs and melted butter until well combined.

Several hours before making the cheesecake, place the ricotta in either cheesecloth or a fine-mesh sieve to drain.

Preheat oven to 350°F. Grease and flour a 6” springform pan. Press crust mixture evenly into bottom of pan; set pan aside.

Using a food processor, add the ricotta, Parmesan and egg yolks; blend until smooth. Transfer mixture into a large mixing bowl and add rosemary, chives, salt and pepper.

In a separate bowl, whisk the egg whites until they form stiff peaks. Carefully fold egg whites into ricotta mixture until well combined. Pour mixture into prepared pan.

Bake for 55-60 minutes at 350°F, or until top is golden brown.

Let cool at room temperature for 20 minutes and then carefully remove from pan.

In a small bowl, whisk together pesto and truffle oil until well blended. Spread pesto mixture evenly across top of cheesecake and then garnish with sliced cherry tomatoes (optional).

Serve with crackers or lightly toasted baguette slices.