Prepare the mold: Place a small round cake board on a serving plate. Set a stainless-steel ring mold (or round cookie cutter) on top of the board. Cut acetate strips to fit the inside circumference of the ring, then line the inside of the mold, pressing the acetate snugly against the sides.

Prepare the sun-dried tomatoes: Drain the sun-dried tomatoes well, then finely chop. Place the chopped tomatoes on a paper towel and gently blot to remove excess oil. Set aside.

Prepare the cream cheese layer: In a medium bowl, add the cream cheese, butter, lemon juice, parmesan, salt, and garlic powder. Beat with a hand mixer or stand mixer fitted with the paddle attachment on medium-high speed for 3 minutes, until light, whipped and creamy.

Add the cream cheese layer (Layer 1): Spoon the cream cheese mixture into the prepared mold and smooth into an even layer using the back of a spoon or a small offset spatula.

Add the pesto layer (Layer 2): Gently spread the pesto evenly over the cream cheese, keeping the layers distinct.

Add the sun-dried tomato layer (Layer 3): Spoon the prepared sun-dried tomatoes evenly over the pesto and lightly press to level.

Chill and serve: Press plastic wrap directly onto the top layer of the torte, then cover the plate and mold with a second layer of plastic wrap. Refrigerate for at least 2 hours, or preferably overnight, until fully set. Remove the ring mold and carefully peel away the acetate just before serving.