Preheat oven to 175°C (350°F).
Mix crushed crackers, Parmesan, thyme and melted butter until combined. Press firmly into the base of a 7–8 inch springform tin.
Bake for 8–10 minutes, then allow to cool completely.
Beat cream cheese until smooth. Mix in sour cream. Add eggs one at a time, mixing gently. Stir in Parmesan, garlic, herbs, salt and pepper.
Bake for 35–40 minutes, until the centre is just set (a slight jiggle is fine). Turn off oven, crack the door and cool slowly for 30 minutes to prevent cracking.
Chill for at least 3 hours or overnight.
Toss tomatoes with olive oil, balsamic, honey, shallot, salt and pepper.
Roast at 190°C (375°F) for 25–30 minutes, until soft and caramelised.
Lightly mash to a jam-like texture.
Cool completely
Spoon tomato jam over chilled cheesecake. Garnish with fresh basil, cracked pepper or extra shaved Parmesan.
Serve with crostini, crackers or as part of a charcuterie board.
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