Herbed Cheesecake

By á-47

Ingredients

• 3 pkgs. (8 oz each) cream cheese, softened
• 2 cups (16 oz) sour cream, divided
• 1 can (10 3/4 oz) condensed cream of celery soup, undiluted
• 3 eggs
• 1/2 cup Romano cheese
• 3 garlic cloves, minced
• 1 Tbsp. cornstarch
• 2 Tbsp. minced fresh basil or 2 tea. dried basil
• 1 Tbsp. minced fresh thyme or 1 tea. dried thyme
• 1/2 tea. Italian seasoning
• 1/2 tea. coarsely ground pepper
• Assorted crackers

Preparation

Step 1

In a large bowl, beat the cream cheese, 1 cup sour cream and soup until smooth. Add the eggs, Romano cheese, garlic, cornstarch, basil. thyme, Italian seasoning and pepper; beat until blended.

Pour into a greased 9" springform pan. Place pan on a baking sheet. Bake at 350 degrees for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

Refrigerate for at least 4 hours or overnight. Remove sides of pan. Spread remaining sour cream over top.

Serve with crackers. Refrigerate leftovers.

Yield: 24 servings