1Remove outer plastic wrap of cheese. Cut just through top of wax (not through cheese), making 8 equal wedges. Carefully pull back wax wedges from center toward outside edge. Hollow out cheese with knife or spoon, leaving 1/2-inch-thick side and bottom; reserve cheese shell. Finely chop enough of the scooped-out cheese to measure 1 cup.
2Place 1 cup chopped cheese, the cream cheese, artichoke hearts, 3 tablespoons of the pine nuts and the basil in food processor. Cover and process until well mixed.
3Pack half of the mixture ( 2/3 cup) into cheese shell. Reserve other half for refilling. Press remaining pine nuts lightly into top of cheese. Cover and refrigerate until filling is firm, about 3 hours but no longer than 1 week. Serve with crackers.