In a small bowl, combine multigrain cracker crumbs with melted butter until fully coated. Press this mixture into the bottom of a greased 9-inch springform pan, creating an even layer.

Bake the crust in a preheated oven at 375°F for about 10 minutes, or until lightly golden. Allow it to cool slightly before adding the cheese layer.

Once the crust is cooled, evenly spread a layer of shredded sharp cheddar cheese over the cracker base.

In a skillet, heat olive oil over medium heat and add diced zucchini, sliced mushrooms, chopped red onion, and sweet red pepper. Sauté for about 5-7 minutes until tender.

In a separate bowl, beat room temperature garlic and herb cream cheese until smooth. Gradually mix in the eggs one at a time. Stir in any crumbled bacon if using.

Layer the sautéed vegetables on top of the cheese, then pour the cream cheese mixture over the vegetables.

Top with grated parmesan cheese for extra flavor.

Bake the assembled torte in the preheated oven at 375°F for 30-35 minutes until the edges are firm and the center is just set.

Allow the torte to cool for 10 minutes in the pan. Run a knife around the edge, then carefully remove the springform pan.

Slice the torte into wedges and serve warm or chilled.