Savory Herb and Alaskan Summer Ale Cheesecake

INGREDIENTS:
* 1 ¼ cups flour, divided
* 1 teaspoon salt, divided
* 2 teaspoons + 1 Tablespoon fresh tarragon, chopped
* ½ teaspoon grated lemon zest
* 6 Tablespoon butter, very cold, cut up
* 3 Tablespoons + ¾ cup Alaskan Summer Ale
* 3 8-oz. packages cream cheese, softened
* 1 5 oz. package goat cheese, softened
* ½ teaspoon black pepper
* 5 large eggs
* ½ cup Parmesan cheese, grated
* 3 Tablespoons fresh dill, chipped,
* 3 Tablespoons prepared pesto
* 2 Tablespoons lemon juice

INSTRUCTIONS:For crust

Spray 8 inch springform pan with cooking spray.
Mix together 1 cup flour, ½ teaspoon salt, 2 teaspoons tarragon, and lemon zest. Cut in buter with pastry knife until size of small peas. Mix together 3 Tablespoons beer and the yolk of one of the eggs and add to bowl. Combine until mixture is crumbl. Press into the bottom and halfway up the sides of pan. Place pan in freezer while you make the filling

Preheat over to 450

For filling
In large bowl with electric mixer, beat cream cheese, goat cheese, ¼ cup flour, ½ teaspoon salt and pepper until smooth. Beat in remaining eggs, then add parmeson cheese and spices. Beat well. Add remaining ¾ cup Alaskan Summer Ale and lemon juice. Remove pan from freezer; pour filling into crust

Bake 20 minutes at 450 degrees, then reduce heat to 325 and back for another 40 – 45 minutes until top is lightly golden and filling is set

Cook on wire rack and refrigerate for several hours before serving. Remove from pan and garnish top with sprigs of fresh dill