Italian Torta

Mix cheese, garlic and Italian seasoning together and set aside. Drain tomatoes in oil and place in a food processor with a pinch of sugar. Pulse until finely chopped. Spray your mold of choice (pie plate, loaf pan, bundt pan, etc.) with non-stick spray and place plastic wrap in the mold, covering all areas well. Spray the top of the plastic wrap with non-stick spray as well. Using half of the cream cheese mixture, spread evenly in the bottom of the mold. Spread tomatoes over the cream cheese, then layer pesto over the tomatoes. Spread the remaining cream cheese mixture over the pesto. Cover well and refrigerate at least 2 hours. Garnish with sun-dried tomatoes (not in oil) and fresh basil leaves. Serve with crostini or crackers.