Add (2) 8-ounce blocks of softened cream cheese, ½ cup of grated parmesan cheese, and 1 cup of shredded mozzarella cheese to a large mixing bowl and mix until smooth and creamy.

Stir in 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon fresh lemon juice, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until fully combined.

Fold in ¼ cup finely chopped fresh basil and ½ cup chopped, patted-dry sun-dried tomatoes, mixing until evenly distributed throughout the cheese mixture.

Scoop the mixture onto a sheet of plastic wrap and shape it into a round ball using your hands. Wrap tightly and refrigerate for at least 1 hour, or until firm enough to hold its shape when handled.

Melt 2 tablespoons unsalted butter in a skillet over medium heat, then add ¾ cup panko breadcrumbs and cook, stirring often, until golden brown and crisp, about 3 to 5 minutes. Remove from heat, stir in 2 tablespoons finely chopped parsley, and let cool completely.

Remove the chilled cheeseball from the refrigerator and let it sit for about 5 minutes so the surface is slightly tacky, then roll it in the cooled breadcrumb mixture, pressing gently so the coating sticks evenly.

Transfer the coated cheeseball to a serving plate and lightly sprinkle the diced Roma tomato and 1 tablespoon chopped fresh basil over the top. Serve with crackers or toasted crostini bread. ENJOY!