1 cup finely crushed tortilla chips
3 Tablespoons butter or margarine, melted
2 8-ounce packages cream cheese, softened
1 packet taco seasoning
2 cups shredded Colby or Monterey Jack cheese
1/2 cup chopped green chiles
1 cup sour cream
1 cup chopped bell pepper
1/2 cup sliced green onion
1/3 cup chopped tomatoes
1/4 cup pitted ripe olive slices
Heat oven to 350° . 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. Mix in
shredded cheese and chilies; pour over crust and bake 30 minutes. Spread sour
cream over cheesecake. Loosen cake from rim of pan; cool before removing rim of
pan. Refrigerate until ready to serve at least 30 minutes. Top with remaining
ingredients just before serving.
Note: You can also add 1/2 packet of taco seasoning with the cheese and chilies
if you want a bit more spice.
Yields: 16-20 servings.