3 pkgs. (8 oz.) cream cheese
2 c. sour cream, divided
1 can cream of celery soup (Campbells)
3 eggs
1/2 c. Romano cheese, grated (or Parmesan cheese)
2 cloves garlic, minced
1 tbsp. fresh basil (or 2 tsp. dried)
1 tbsp. finely chopped thyme (or 1 tsp. dried)
1 tsp. tarragon, chopped (or 1/4 tsp. dried)
1/2 tsp. cracked pepper

Grease sides and bottom of 9 inch springform pan. Mix cream cheese and 1 cup sour cream and blend until smooth. Add eggs, cheese, herbs, seasonings and blend until smooth. Turn into springform pan and place on jelly roll pan in 350 degree oven. Bake about 1 hour or until lightly browned.

Turn off oven and let stand in oven for 30 minutes more. Remove from oven and cool. Refrigerate at least 4 hours. Before serving, spread with remaining 1 cup sour cream and garnish with lemon twists or herbs. Serve with crackers.