Santa Fe Cheesecake
1 cup crushed tortilla chips
3 tablespoons butter, melted
2 packages (8 ounces each) cream cheese, softened
2 eggs, lightly beaten
2 cups (8 ounces) shredded Monterey Jack cheese
1 can (4 ounces) chopped green chilies, drained
1 cup (8 ounces) sour cream
1 cup chopped sweet yellow pepper
1/2 cup chopped green onions
1/3 cup chopped tomato
- In a small bowl, combine tortilla chips and butter; press onto the bottom of a greased 9-in. springform pan.
- Place on a baking sheet.
- Bake at 325° for 15 minutes.
- In a large mixing bowl, beat the cream cheese and eggs on low speed just until combined.
- Stir in Monterey Jack cheese and chilies; pour over crust.
- Bake for 30-35 minutes or until center is almost set.
- Place pan on a wire rack. Spread sour cream over cheesecake.
- Carefully run a knife around edge of pan to loosen; cool for 1 hour.
- Refrigerate overnight.
- Remove sides of pan just before serving.
- Garnish with yellow pepper, onions and tomato.
- Refrigerate leftovers.
- Yield: 16-20 servings.