Crust

Cup of Yum
1. Preheat oven to 325 degrees F. Lightly grease the sides of a 7-inch springform pan.
2. In a storage bag, add about two-thirds of a sleeve of crackers. Crush them with a rolling pin until crumbs form.
3. In a medium bowl, add the cracker crumbs, melted butter, and cheese together. Stir until combined.
4. Press the crust mixture firmly and evenly into the bottom of a 7-inch springform pan.
5. Place in the preheated oven and bake for 15 minutes until the edges are slightly golden.
6. Remove from the oven and let cool while preparing cheesecake.

Cheesecake

1. In a mixing bowl, add the cream cheese. Mix with a hand mixer on medium until incorporated. Scrape down the sides of the bowl.
2. Add the sour cream and continue to beat until combined.
3. Add in the eggs one at a time and beat just until the egg is incorporated. Scrape down the sides of the bowl before adding the next egg.
4. Add in the cheddar cheese, asiago and romano cheese, chives, thyme, parsley, roasted garlic, pepper, salt, hot sauce, and cayenne pepper. Stir until evenly distributed.
5. Spoon the cheesecake batter on top of the crust. Spread evenly to the edges of the springform pan. The cheesecake batter will be very thick.
6. Fold a piece of heavy-duty tin foil in half and unfold. This will be used to tent the cheesecake.
7. Place in the preheated oven. Place the piece of foil over the top of the cheesecake with the peak of the foil pointing up and centered over the top of the cheesecake. Bake for about 45 – 55 minutes until the cheesecake is set in the center. Give the cheesecake a gentle wiggle, the edges shouldn’t move but the center should have a slight jiggle like set gelatin.
8. Turn off the oven and leave the oven door slightly ajar. Let cool until it reaches room temperature.
9. Place the cooled cheesecake in the fridge to chill overnight.
10. Store the cheesecake in an airtight container in the refrigerator.