1-1/2 cups roasted sweet red peppers, drained and finely chopped
3/4 cup minced fresh basil
1/3 cup minced fresh chives
3 tablespoons minced fresh thyme
3 tablespoons crumbled cooked bacon
3 garlic cloves, minced
1 tablespoon olive oil
Roasted sweet red pepper strips and additional minced chives, optional
Baked pita chips
Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
Place cream cheese, ricotta cheese, salt and pepper in a food processor; cover and process until smooth. Add eggs; pulse just until combined. Add red peppers, herbs, bacon and garlic; cover and pulse just until blended. Pour filling into prepared pan. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.
Bake 35-45 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
Remove rim from pan. Just before serving, drizzle cheesecake with oil; top with red pepper strips and chives if desired. Serve with pita chips
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