Herb Cheesecake Recipe

• 3 Packages (8 ounce.) cream cheese
• 2 c. lowfat sour cream, divided
• 1 can cream of celery soup (Campbells)
• 3 Large eggs
• 1/2 c. Romano cheese, grated (or possibly Parmesan cheese)
• 2 cloves garlic, chopped
• 1 tbsp. fresh basil (or possibly 2 teaspoon dry)
• 1 tbsp. finely minced thyme (or possibly 1 teaspoon dry)
• 1 teaspoon tarragon, minced (or possibly 1/4 teaspoon dry)
• 1/2 teaspoon cracked pepper

1. Grease sides and bottom of 9 inch springform pan.
2. Mix cream cheese and 1 c. lowfat sour cream and blend till smooth.
3. Add in Large eggs, cheese, herbs, seasonings and blend till smooth.
4. Turn into springform pan and place on jelly roll pan in 350 degree oven.
5. Bake about 1 hour or possibly till lightly browned.
6. Turn off oven and let stand in oven for 30 min more.
7. Remove from oven and cold.
8. Chill at least 4 hrs.
9. Before serving, spread with remaining 1 c. lowfat sour cream and garnish with lemon twists or possibly herbs.
10. Serve with crackers.

cream cheese, sour cream, cream of celery soup, eggs, romano cheese, garlic, fresh basil, thyme, tarragon, cracked pepper

Taken from cookeatshare.com/recipes/herb-cheesecake-987 (may not work)