Herbed Cheesecakes

Ingredients

• 3 tablespoons butter melted
• 16 ounce cream cheese softened
• 3 large eggs 
• 0.3 cup chives fresh chopped
• 2 tablespoons thyme leaves fresh minced
• 6 ounce goat cheese 
• 1 cup round 
• 16 ounce cup heavy whipping cream sour divided
• 8 servings spinach leaves fresh
• 8 servings garnish: thyme sprigs fresh

Equipment

• oven
• wire rack
• hand mixer
• springform pan

Directions

1. Stir together cracker crumbs and butter; press evenly into bottoms of 4 (4-inch) springform pans.
2. Beat cream cheese, 1 cup sour cream, and goat cheese at medium speed with an electric mixer until smooth.
3. Add eggs, 1 at a time, beating until blended. Stir in chives and minced thyme, and pour mixture into pans.
4. Bake at 325 for 30 minutes or until almost set. Cool on a wire rack. Cover and chill 8 hours, or freeze up to 1 month.
5. Spread tops evenly with remaining sour cream; remove from pans, and cut into wedges.
6. Serve wedges on spinach leaves with assorted crackers.
7. Garnish, if desired.
8. Note: Cheesecake may be baked in 1 (8-inch) springform pan; bake at 325 for 40 minutes.