In a mixing bowl using a stand mixer with a paddle attachment, blend the cream cheese, cheddar cheese and Parmasan cheese till completely mixed and soften. Add garlic powder, oregano, parsley, black pepper, Worcestershire sauce and hot sauce. Blend on high until completely mixed. Taste and adjust hot sauce as you like.
Lightly spray your hands with the cooking spray. Lay the piece of wax paper on the counter and lightly spray with cooking spray. Divide the cheese mixture into 4 or more equal parts, depending on the size you want the cheese balls to be and place on the wax paper. I like to divide them to make individual servings that people can just put on their plates. Keeping your hands oiled with the spray take each divided section and roll in your hands till smooth and round and place back on the wax paper. Once all cheese balls are formed, pick up one at a time and place in one hand. Then sprinkle the finely chopped pecans and continue to roll the balls to press the pecans into the balls to coat evenly. Place each ball back on the wax paper until all are coated with the pecans. Then wrap each ball in Saran Wrap and place in refrigerator until ready to serve. Enjoy with crackers or toast of your choice. You can even fill pieces of celery with the cheese mix for a little different appetizer.