In the bowl of the stand mixer, mix the goat cheese and cream cheese, adding enough milk so the mixture is smooth and spreadable. Add 1 clove of the minced garlic, season with salt and pepper, and mix well.
In the other bowl, combine the chopped basil with the remaining garlic and all the olive oil to make a thick paste.
Line the 1-quart bowl with wet cheesecloth. Arrange 4 large basil leaves face down on the cheesecloth.
Carefully spread one-fourth of the cheese mixture over the basil leaves on the cheesecloth. Add the sun-dried tomatoes, evenly distributing and spreading them to the edge of the cheese. Press down gently. Spread one-fourth of the cheese over the tomato layer. Spread the basil and garlic mixture over this cheese layer, pressing lightly.
Add another one-fourth of the cheese, then cover it with the chopped olives, spreading to the edge and pressing gently. Add the final layer of cheese then finish with a layer of whole, large basil leaves and press gently.
Fold the cheesecloth in to cover the torta and refrigerate for at least 2 hours before serving.
To serve, fold back the cheesecloth and invert it onto a serving plate. Carefully remove the cheesecloth from the top of the torta. Let the torta stand at room temperature for 15 minutes before serving.
If served as the only appetizer, then this torta will probably feed about 12 people, but if served on a buffet with other things you can probably estimate up to 24 servings. You can make the torta one day ahead and keep it refrigerated.