4 garlic cloves
1 ½ cups (packed) fresh basil leaves
¼ cup pine nuts
2 tablespoons extra-virgin olive oil
1 tsp. fresh lemon juice
¼ cup freshly grated Parmesan cheese
2 2/3 cups cream cheese, room temperature (about 21 ounces)
cup tomato paste
1 1/3 cups drained oil-packed sun-dried tomatoes
cup butter, room temperature
nonstick vegetable oil spray
fresh basil sprigs
¼ cup pine nuts
baquette slices, toasted

Finely chop garlic in processor. Add basil, ¼ cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and ¼ cup Parmesan cheese. Using on/off turns, process juts until blended. Transfer pesto to medium bowl. Coarsely chop tomatoes in processor. Add tomato paste pesto and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well. Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper. Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap extending plastic over sides. Spread ¾ cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then ½ cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with ½ cup cream cheese-butter mixture, remaining tomato mixture, ½ cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.) Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts.