Southwest Cheesecake

by Jodie Ryan

Southwest Cheesecake

1 cup finely crushed tortilla chips

3 T. butter or margarine, melted

2 packages (8 ounces ea) cream cheese, softened

1 packet taco seasoning (divided)

2 eggs

1 cup shredded Colby/Monterey Jack cheese

1 can (4 ounce) chopped green chilies, drained

1 cup sour cream

Garnish:


1/2 cup  sliced green onion

1/3 cup chopped tomatoes

1/4 cup pitted ripe olive slices


Heat oven to 350°F. Stir in chips and butter in small bowl; press into 9-inch spring form pan. Bake 15 minutes.

Beat cream cheese and eggs in large mixing bowl at medium speed until well blended. Add 1/2 of taco seasoning. Mix in shredded cheese and chilies; pour over crust and bake 30 minutes.

Mix remaining taco mix with the sour cream. Spread sour cream over cheesecake. Bake for 15 more minutes.

Cool on a rack. Loosen cake from rim of pan. Refrigerate until ready to serve at least 30 minutes. Top with remaining ingredients just before serving.

Yield: 10 servings