"Big on Swiss cheese flavor, this creamy appetizer is irresistible at a festive buffet table! 'I serve this savory cheesecake before a holiday meal several years ago, and it was the hit of the evening,' confirms Marjorie Turner of Poquoson, Virginia. 'Almost everyone asked for the recipe>'"
In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a 9-in. springform pan; set aside. In a large mixing bowl, beat cream cheese until smooth. Add the yogurt, egg, egg yolk, basil and rosemary; beat on low speed just until blended. Stir in Swiss cheese.
Pour into prepared crust. Place pan on a baking sheet. Bake at 350 degrees F for 40-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
Refrigerate overnight. Remove sides of pan. Cut into wedges; serve with crackers. Refrigerate leftovers.