2 cups sour cream, divided 3 8oz. pkgs. cream cheese, soft 1 can condensed cream of celery soup, undiluted (10¾ ounces) 3 eggs ½ tsp. pepper ½ c. grated Romano cheese 2 garlic cloves, minced 1½ Tbsp. corn starch 4 tsp. Herbal Cheesecake Blend. Beat cream cheese, 1 cup of sour cream and soup until smooth. Add the eggs, cheese, garlic, cornstarch, pepper and Herbal Cheesecake Blend. Beat until smooth. Pour into a greased 9 or 10 in. spring-form pan. Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Chill at least 4 hours or overnight. Remove sides of pan. Spread remaining sour cream over top. Optional: Sprinkle chopped fresh chives on top for color and a little extra zing! Serve with crackers.