Coat a 6-inch springform pan with vegetable cooking spray; sprinkle with breadcrumbs.
Beat cream cheese at medium speed with an electric mixer until smooth; gradually add milk, beating until smooth. Add eggs, 1 at a time, beating well after each addition.
Stir in sauce mix and next 3 ingredients. Pour into prepared pan.
Bake at 325° for 55 to 60 minutes or until almost set. Cool completely in pan; remove from pan. Cover and chill 8 hours. Garnish, if desired, and serve with toasted baguette slices.
Note: In testing we used Knorr Parma Rosa pasta sauce mix.