Combine crushed crackers and melted butter. Press onto bottom of about 1 1/2 inches (4 cm) spring form pan; set aside. Beat cream cheese and process cheese at medium speed on electric mixer until softened. Add sour cream, flour, basil, pepper, hot pepper sauce and rosemary. Beat until well blended. Beat in eggs, one at a time, at low speed until well blended. Pour into prepared pan. Place pan on baking sheet. Bake in a 375 F (190C) oven for 45 minutes or until nearly set in centre. Remove from oven and let cool 5 minutes on rack. Using a pointed knife, loosen crust from sides of pan. Cool 30 minutes longer. Remove sides of pan; cool completely. When cooled, replace sides of pan to hold spread. Cover loosely and chill for several hours or overnight. To serve, cut into small wedges. Spread on crackers or bread rounds.