Preheat oven to 350 F. In a mixing bowl, beat together cream cheese and shredded cheese until light and fluffy. Beat in ½ cup of sour cream and the pesto, then beat in eggs, one at a time. Pour into lightly greased 5- or 6-inch springform pan. Place on baking sheet and bake for 30 to 40 minutes or until the center is set. Spoon remaining sour cream over top of cake. Return to oven and bake for 5 minutes more. Cool on wire rack for about an hour, then refrigerate in pan at least 3 hours or up to 24 hours. To serve, run a knife around the edge and remove side of pan. Place cake on round platter. Garnish with chopped sun-dried tomatoes and oregano. Serve with crostini.
This recipe can be doubled and baked in a 9-inch springform pan to serve a larger crowd.
