My Cheese Torte a Delish Recipe I Lifted from the Wedgewood Hotel And Am Making This Weekend

(lifted from the Wedgewood Hotel Kitchen...)
1 cup of asiago cheese (put in shredder of food processor and shred), 1 cup of mascarpone cheese, 1 cup of dry curd cottage cheese, ½ cup of pesto, ¾ cup sundried tomatoes in oil. Drain the sundried tomatoes and put into the food processor and chop very fine. Set aside. Then mix all three cheeses into the food processor and don’t be afraid to over mix. Set aside. Divide the cheese mixture into three equal parts. Set aside. The first 1/3 of the cheese mixture, put back into the food processor with the sundried tomatoes and mix thoroughly. Spread on the bottom of the 8” spring form pan. Set aside. Take the next 1/3 of the cheese mixture and put in the food processor with 1 tbsp. of mayo or Miracle Whip and mix again. Spread on top of the first layer of the cheese mixture in the spring form pan. Take the last 1/3 of the cheese mixture and put in the food processor and mix it with the pesto sauce. Spread that layer on the top of the other cheese layer in the spring form pan. Put in the freezer to get pretty solid, but not frozen. Cut into wedges (pardon the pun) and wrap each wedge with Saran Wrap and put in the freezer. This freezes well l and fantastic for when you need something gorgeous and delicious to spread on crackers or a nice fresh baguette.