2 tbsp. butter
1 c. zwieback crumbs
1 can (10 3/4-11 oz.) condensed soup
1 container (15 oz.) ricotta cheese
2 pkg. (8 oz. each) cream cheese, softened
Cheese
2 eggs
1 clove garlic, minced
Seasoning
1 c. sour cream
Topper

VARIATIONS: (Soup, cheese, Seasoning, Topper)
Cream of celery soup
1 c. grated Romano
1/4 tsp. thyme leaves, crushed
Caviar & sieved hard-cooked egg yolk

Cheddar cheese soup
1 1/2 c. shredded cheddar
3 tbsp. chopped fresh chives
Sliced cucumber, green onion & fresh dill sprigs

Tomato soup
1 1/2 c. shredded Swiss
1/2 tsp. basil leaves, crushed
Tomato roses & green onion tops

Cream of chicken soup
1 1/2 c. shredded Muenster
1 tsp. curry powder
Chutney

1. In small saucepan over medium heat, melt butter; stir in crumbs. Press mixture firmly onto bottom of 9 inch springform pan.

2. In food processor or large bowl, combine Soup, ricotta cheese and cream cheese. Process with food processor or beat with electric mixer until smooth. Add Cheese, eggs, garlic and Seasoning. Beat until smooth. Turn into prepared pan and place in jelly-roll pan.

3. Bake at 325 degrees for 1 1/2 hours or until puffy and lightly browned. Cool completely in pan on wire rack. Cover; refrigerate until serving time, at least 2 hours.

4. Spread sour cream over cake; garnish with Topper. Makes 16 appetizer servings.