Preheat oven to 350°F (175°C). Grease the sides and bottom of a 9-inch springform pan.

In a large bowl, mix 3 packages (8 ounce each) of cream cheese and 1 cup of low-fat sour cream until smooth and well combined.

Add 3 large eggs, 1/2 cup of grated Romano cheese (or Parmesan), 2 cloves of chopped garlic, 1 tbsp of fresh basil (or 2 tsp dry), 1 tbsp of finely minced thyme (or 1 tsp dry), 1 tsp of minced tarragon (or 1/4 tsp dry), and 1/2 tsp of cracked pepper. Blend until smooth and all ingredients are evenly distributed.

Pour the mixture into the prepared springform pan.

Place the springform pan on a jelly roll pan and bake in the preheated oven for approximately 1 hour, or until the cheesecake is lightly browned.

Turn off the oven and let the cheesecake stand inside for an additional 30 minutes.

Remove the cheesecake from the oven and allow it to cool completely at room temperature.

Refrigerate the cheesecake for at least 4 hours to chill thoroughly.

Before serving, spread the remaining 1 cup of low-fat sour cream over the top of the cheesecake.

Garnish with lemon twists or fresh herbs for presentation.

Serve chilled with crackers.