HERB CHEESECAKE

This is an appetiser , great for Christmas gatherings ....serve with melba toasts , dry biscuits or sliced raw vegetables .
Preheat your oven to 180 deg C.
Grease base and sides of a 23cm springform pan .
Place in the large bowl of your electric mixer 750 gm of cream cheese ( room temp ) , 1 cup of sour cream and 1 x 430 gm can of condensed , cream of celery soup .
Beat with the electric beater at a medium speed until smooth .
Add 3 eggs , 1/2 cup of romano cheese , 1 t5bs of minced garlic , 2 tbs of cornflour / arrowroot , 2 tbs of freshly chopped basil leaves or 1 dsp of ground basil , 1 tsp of ground thyme , 1/2 tsp of ground tarragon and 1/2 tsp of cracked pepper .
Continue to beat until smooth .
Pour into the prepared pan.and  place on a baking tray in the oven .
Bake for 1 hour or until light brown .( the top may crack a little ).
Cool in the pan on a wire rack .
Cover and refrigerate over night ( or a minimum of 4 hours ) until serving time .
Carefully remove spring form side and spread 1 cup of sour cream over herb cheesecake and garnish with thinly sliced red capsicum , grated lemon rind and fresh herbs .  ( optional ).