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Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 10-inch skillet with cooking spray; set aside.
Trim top and bottom of 1 of the tomatoes; cut into 6 (¼-inch-thick) slices; place slices between 2 layers of paper towels; set aside. Seed and chop remaining tomatoes; place in a colander set over a medium bowl; sprinkle with ¼ teaspoon of the salt, tossing gently to distribute salt. Let stand for 10 minutes. Lightly pat tomatoes dry with a clean kitchen towel; discard liquid.
While tomatoes are resting, stir together cream cheese, mayonnaise, onion, basil, mozzarella cheese, Parmesan cheese, hot sauce, Worcestershire sauce, onion powder, black pepper, ¾ cup of the Cheddar cheese, and remaining ¾ teaspoon salt in a medium bowl until thoroughly combined; gently fold in chopped tomatoes until evenly distributed.
Transfer tomato mixture to prepared skillet, spreading it into an even layer. Sprinkle evenly with remaining ¼ cup Cheddar cheese and top with sliced tomatoes.
Bake in the preheated oven until cheese is fully melted and edges are bubbling, 25 to 30 minutes.
Garnish with additional basil and serve immediately with crostini.