Herbed Cheesecake

• 3 packages (8 ounces each) cream cheese, softened
• 2 cups sour cream, divided
• 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
• 3 large eggs
• 1/2 cup grated Romano cheese
• 3 garlic cloves, minced
• 1 tablespoon cornstarch
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon coarsely ground pepper
• Assorted crackers

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.
2. Pour into a greased 9-in. springform pan. Place pan on a
3. . Bake at 350u0b0 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.
4. Refrigerate for at least 4 hours or overnight. Remove sides of pan. Spread remaining sour cream over top. Serve with crackers. Refrigerate leftovers.

cream cheese, sour cream, condensed cream, eggs, romano cheese, garlic, cornstarch, fresh basil, thyme, italian seasoning, ground pepper, crackers

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