Beat 2 (8-ounce) packages cream cheese, butter, 1/2 teaspoon salt, and pepper at medium speed with an electric mixer until creamy. Set aside.
Process dried tomatoes in a food processor until chopped. Add 1 (3-ounce) package cream cheese, tomato paste, and 1/4 teaspoon salt; process until smooth, stopping to scrape down sides. Spoon into a bowl, and set aside.
Spray a 6-inch springform pan with cooking spray. (I used a 6 inch cake pan lined with parchment)
Spread 1/2 cup butter/cream cheese mixture evenly on bottom of springform pan/cake pan.
Refrigerate for at least 15 minutes.
Layer with half of tomato mixture, 1/2 cup butter/cream cheese mixture, and half of basil mixture; top with 1/2 cup butter mixture. Repeat layers with remaining tomato mixture, 1/2 cup butter mixture, and remaining basil mixture.
Make sure you refrigerate between each layer so they can properly set up.
Top with remaining butter/cream cheese mixture. Cover with plastic wrap; chill at least 8 hours.
Run a knife gently around edge of pan to loosen sides. Remove sides of pan; carefully remove bottom of pan, and place layered spread on a serving tray.