Creamy savory cheesecake with a parmesan crust and roasted tomato jam. Herb-packed, make-ahead friendly, and perfect for entertaining.

1 cup crushed crackers or breadcrumbs

1/2 cup finely grated Parmesan

4 tbsp butter, melted

16 oz full-fat cream cheese

1/2 cup sour cream

2 eggs

1 garlic clove, minced

1 shallot, finely minced

2 tbsp chopped chives

1 tsp chopped thyme

Salt and pepper to taste

1 pint cherry tomatoes

1 tbsp balsamic vinegar

1 tbsp honey

1 tbsp olive oil

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1. Preheat oven to 325°F. Grease and line a springform or pie pan.

2. Mix crackers, parmesan, and melted butter. Press into pan and bake 8–10 min.

3. Beat cream cheese until smooth. Add sour cream, eggs, garlic, shallot, herbs, salt, and pepper.

4. Pour filling over crust. Bake 40–50 min until edges are set and center jiggles slightly.

5. Cool 10 min in oven, then refrigerate at least 4 hours or overnight.

6. Roast cherry tomatoes with olive oil, balsamic, honey, salt, and pepper at 400°F for 25–30 min.

7. Slightly mash tomatoes to form jam. Cool before topping cheesecake.

8. Top chilled cheesecake with tomato jam, extra herbs, and a drizzle of olive oil. Serve with crostini or crackers.

Make a day ahead for best flavor.

Store up to 4–5 days in the fridge.

Serve warm or cold. Freezes well without the jam.