Good-Cooking - Montrachet Cheesecake

Ingredients

• 1 1/2 cups all-purpose flour
• 1/8 teaspoon salt
• 1/8 teaspoon sugar
• 6 tablespoons unsalted butter
• 2 tablespoons solid vegetable shortening
• 2 to 3 tablespoons ice water
• 1 (11 ounce) log Montrachet blanc goat cheese (at room temperature)
• 16 ounces cream cheese (at room temperature)
• 3 eggs
• 1/2 teaspoon chopped fresh rosemary or 1/8 teaspoon dried rosemary, crumbled
• 3/4 cup pine nuts, lightly toasted