Step 1

Preheat oven to 350°F. Pulse crackers in a food processor until crumbly with some pea-size pieces remaining, 6 to 7 pulses, to yield about 3 cups crumbs. Stir together cracker crumbs, butter, 3/4 cup Parmesan, and egg yolks in a bowl until combined. Firmly press into bottom of a 9-inch square pan lined with parchment paper. Bake in preheated oven until lightly browned, 15 to 18 minutes. Let cool 1 hour.

Step 2

Stir together cheddar, mayonnaise, chipotle, 1/2 teaspoon curry powder, and 1/4 teaspoon black pepper in a bowl.

Step 3

Cut tomatoes into 1/4-inch slices; place on a baking sheet lined with paper towels. Sprinkle both sides with salt, remaining 1/2 teaspoon curry powder, and remaining 1/4 teaspoon pepper. Let stand 15 minutes.

Step 4

Spread cheese mixture in an even layer on crust; top with tomatoes. Sprinkle with remaining 1/4 cup Parmesan. Bake at 350°F until golden brown, about 20 minutes. Let cool 40 minutes. Garnish with basil.