1. Preheat oven to 350 degrees F. Grease side and bottom of 9-inch springform pan. 2. In covered food processor * or large mixer bowl, combine cream cheese, 1 cup of the sour cream and the soup. Blend in food processor or beat with mixer at medium speed until smooth. Add eggs, Romano cheese, garlic, cornstarch, basil, thyme, tarragon and pepper. Blend or beat until smooth. Turn into prepared springform pan; place on jelly-roll pan. 3. Bake 1 hour or until light brown (top may crack). Turn off oven; let stand in oven 30 minutes more. Cool in pan on wire rack. Cover; refrigerate until serving time, at least 4 hours or overnight. 4. Carefully remove from pan. Spread remaining sour cream over cheesecake. Garnish with red pepper strips, lemon peel twists and fresh herbs, if desired. Serve with crackers. *Quantitv of mixture requires an 8-cup capacity food processor Recipe by: Treasury of Christmas Recipes (1991) Posted to MC-Recipe Digest V1 #935 by "Eugene Johnston" on Nov 30, 1997