Southwest Cheesecake Appetizer
Preheat oven to 325 degrees.
1 C finely crushed tortilla chips (I like to use blue corn or spicy ones)
3T melted butter
Mix chips and butter together and pat firmly into bottom of 9" springform pan.
16 oz cream cheese
8 oz shredded cheese (Monterey Jack and Sharp Cheddar are a good combo)
1 pkg taco seasoning
1 4 oz can of green chilies, drained
Beat cream cheese and eggs in mixer until well blended. Add cheese and chilies and mix well. Pour VERY SLOWLY over crust. Pouring slowly helps to minimize the air bubbles that will cause your cheesecake to crack while baking.
Bake 30 minutes or until center is almost set.
Let cool. Run a knife or spatula around the cake before you pop the rim off.
Refrigerate cake 4 hours or overnight. Top with 1 cup sour cream and whatever toppings you choose to decorate. You can use diced green, red, or yellow peppers, diced chilies, sliced black olives, or even put salsa or guacamole over the sour cream topping.
Serve this with crackers or tortilla chips. It is scooped (not sliced like a dessert cheesecake) onto a plate.
Let me know how you like this and what your guests say! Bon appetit!