Preheat your oven to 350°F (175°C). Crush crackers into fine crumbs, mix with melted unsalted butter and Parmesan. Press into the bottom of a springform pan and bake for 10–12 minutes.

In a mixing bowl, beat softened cream cheese until smooth. Gradually add in eggs, mixing well. Season with salt, pepper, and herbs. Pour over cooled crust.

Bake the cheesecake for about 60 minutes until set but slightly jiggles in the center. Allow to cool at room temperature for 30 minutes.

Prepare the roasted tomato jam by spreading halved tomatoes on a baking sheet, drizzling with olive oil, and seasoning. Roast at 400°F (200°C) for 20–25 minutes until soft, then blend until smooth.

Refrigerate the cheesecake for at least 4 hours or overnight to allow flavors to meld and texture to firm up.

Before serving, remove the cheesecake from the pan and top with roasted tomato jam. Garnish with fresh herbs or cheese before slicing.