3 (8 ounce) packages cream cheese, softened
2 cups sour cream, divided
1 (10.75 ounce) can condensed cream of celery soup, undiluted
3 eggs
1/2 cup grated Romano cheese
3 garlic cloves, minced
1 tablespoon cornstarch
2 tablespoons minced fresh basil
1 tablespoon minced fresh thyme
1/2 teaspoon Italian seasoning
1/2 teaspoon coarsely ground pepper
Assorted crackers

1. In a large mixing bowl, beat the cream cheese, 1 cup sour cream and soup until smooth. Add the eggs, Romano cheese, garlic, cornstarch, basil, thyme, Italian seasoning and pepper; beat until smooth.
2. Pour into a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350 degrees F for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
3. Refrigerate for at least 4 hours or overnight. Remove sides of pan. Spread remaining sour cream over top. Serve with crackers. Refrigerate leftovers.