Herb Cheesecake

• vegetable oil cooking spray
• 1 (10 3/4 ounce) can condensed cream of celery soup
• 1 (15 ounce) container ricotta cheese
• 2 (8 ounce) packages cream cheese, softened
• 12 cup asiago cheese, shredded
• 12 cup romano cheese, grated
• 2 eggs
• 1 garlic clove, minced
• 2 tablespoons fresh parsley, finely chopped
• 2 teaspoons fresh basil leaves, finely chopped
• 2 teaspoons fresh thyme leaves, finely chopped
• 1 teaspoon fresh tarragon leaves, finely chopped
• 12 teaspoon cracked black pepper
• 1 cup sour cream
• assorted cracker

1. Spray a 9" springform pan with the cooking spray.
2. Place the soup, ricotta cheese and cream cheese into a food processor.
3. Cover and process until the mixture is smooth.
4. Add the Asiago cheese, Romano cheese, eggs, garlic, parsley, basil, thyme, tarragon and black pepper.
5. Cover and process until smooth.
6. Pour the batter into the pan.
7. Place the pan onto a rimmed baking sheet.
8. Bake at 325F for 1 1/2 hours or until set.
9. Let the cheesecake cool completely in the pan on a wire rack.
10. Cover the pan and refrigerate for 4 hours or overnight.
11. Spread the sour cream on the top of the cheesecake.
12. Sprinkle with additional fresh herbs.
13. Serve with the crackers.
14. NOTE: Cook time includes cooling time.

vegetable oil cooking spray, condensed cream, ricotta cheese, cream cheese, asiago cheese, romano cheese, eggs, garlic, fresh parsley, fresh basil, thyme, tarragon, cracked black pepper, sour cream, assorted cracker

Taken from www.food.com/recipe/herb-cheesecake-496089 (may not work)