Savory Herb Cheesecake

• 3 packages (8 ounces each) reduced-fat cream cheese, cubed
• 2 cups reduced-fat sour cream, divided
• 1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
• 3/4 cup egg substitute
• 1/2 cup grated Romano cheese
• 2 to 4 tablespoons minced fresh basil
• 1 to 2 tablespoons minced fresh thyme
• 1 tablespoon cornstarch
• 1 to 2 teaspoons minced fresh tarragon
• 2 garlic cloves, minced
• 1/2 teaspoon coarsely ground pepper
• 3 tablespoons each chopped sweet red, yellow and orange pepper
• 3 tablespoons minced chives
• Assorted crackers or fresh vegetables

1. In a large bowl, combine the cream cheese, 1 cup sour cream and soup; beat until smooth. Add egg substitute; beat on low just until combined. Add the Romano cheese, basil, thyme, cornstarch, tarragon, garlic and pepper; beat just until blended.
2. Pour into a 9-in. springform pan coated with cooking spray. Place pan on a
3. . Bake at 350u0b0 for 35-45 minutes or until center is almost set. Turn oven off; leave cheesecake in oven with door ajar for 30 minutes.
4. Remove from oven. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Just before serving, spread with remaining sour cream. Garnish with chopped peppers and chives. Serve with crackers or fresh vegetables.

cream cheese, sour cream, condensed cream, egg substitute, romano cheese, fresh basil, thyme, cornstarch, tarragon, garlic, ground pepper, sweet red, chives, crackers

Taken from www.tasteofhome.com/recipes/savory-herb-cheesecake/ (may not work)