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1
Beat the cream cheese with an electric mixer on medium-high speed until fluffy, about 2 minutes.
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2
Reduce the speed to low and slowly beat in the heavy cream.
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3
Increase the speed to medium and beat until smooth.
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4
Beat in 1/2 cup of the sour cream.
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5
Beat in the herbs, garlic, 1 teaspoon salt and 1/2 teaspoon pepper.
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6
Line a medium strainer about 7 1/2 inches in diameter with a few layers of cheesecloth, letting the ends hang over the edges of the strainer.
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7
Set the strainer over a bowl.
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8
Pour the cream cheese mixture into the strainer and fold the ends of the cheesecloth over the top.
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9
Gently flatten with your hands and shape into an oval football.
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10
Gather the edges of the cheesecloth up and twist until tight, trying to keep the oval shape of the spread.
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11
Place the strainer and bowl in the refrigerator 8 hours or overnight.
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12
To serve, unwrap the spread and invert onto a serving dish so the rounded side is facing up.
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13
Use the cheesecloth to gently reshape the oval and taper the ends to look like a football, then discard the cheesecloth and any liquid in the bottom of the bowl.
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14
Put the walnuts in a medium skillet set over medium heat and cook, stirring, until they are toasted, about 5 minutes; watch carefully so that they do not burn.
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15
Remove from the heat and cool.
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16
Sprinkle and press the nuts into the spread so it is covered.
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17
Put the remaining 2 tablespoons sour cream in a small resealable plastic bag and snip about 1/8 inch off the end of one corner.
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18
Pipe the sour cream over the spread to create the laces of a football.
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19
Serve with assorted crackers.
