Herb & Roasted Pepper Cheesecake

• 3 packages (8 ounces each) cream cheese, softened
• 3/4 cup whole-milk ricotta cheese
• 1-1/2 teaspoons salt
• 3/4 teaspoon pepper
• 3 eggs, lightly beaten
• 1-1/2 cups roasted sweet red peppers, drained and finely chopped
• 3/4 cup minced fresh basil
• 1/3 cup minced fresh chives
• 3 tablespoons minced fresh thyme
• 3 tablespoons crumbled cooked bacon
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• Roasted sweet red pepper strips and additional minced chives, optional
• Baked pita chips

1. Preheat oven to 350u0b0. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. Place cream cheese, ricotta cheese, salt and pepper in a food processor; cover and process until smooth. Add eggs; pulse just until combined. Add red peppers, herbs, bacon and garlic; cover and pulse just until blended. Pour filling into prepared pan. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.
3. Bake 35-45 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
4. Remove rim from pan. Just before serving, drizzle cheesecake with oil; top with red pepper strips and chives if desired. Serve with pita chips.

cream cheese, wholemilk ricotta cheese, salt, pepper, eggs, sweet red peppers, fresh basil, fresh chives, thyme, bacon, garlic, olive oil, sweet red pepper, pita chips

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