Line 20 muffin pan cups with cupcake liners, then set aside.
Combine cracker crumbs, butter and egg whites, then press 2 Tbsp. crumb mixture onto bottom of each cupcake liner. Bake 10 min., then cool for 5 to 10 minutes.
Lower oven temperature to 300°F.
In a large mixing bowl, combine cream cheese, grated Parmesan, ricotta, oregano, basil, sugar, salt and eggs until ingredients are well combined and mixture is smooth.
Fill each liner with 3 Tbsp. cream cheese mixture.
Bake for 17 to 20 min. or until centers are still slightly jiggly in the centers.
Cool at room temperature for 20 min., then refrigerate overnight or for at least 3 hours to set.
When ready to serve, drizzle cheesecakes with marinara sauce. Top with diced tomatoes and sprinkle with shredded Parmesan.