Line the bottom of a 9- x 5-inch loafpan with plastic wrap, allowing 5 to 6 inches to hang over edges; coat plastic wrap with cooking spray. Line bottom and sides of pan with provolone cheese slices.
Process mozzarella cheese and next 8 ingredients in a food processor or blender until smooth, stopping to scrape down sides.
Spoon the cream cheese mixture into the prepared pan, pressing with spatula. Fold plastic wrap over torte; chill 12 hours.
Invert chilled torte on a serving dish; discard plastic wrap. Serve torte with assorted crackers.
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