RECIPE FROM "SANDY'S
Contributed by Doree Donley
1 cup finely crushed tortilla chips
3 tablespoons butter or margarine, melted
2 packages (8 ounces ea) cream cheese, softened
1 packet taco seasoning
1 package shredded Colby/Montery Jack cheese
1 can (4 ounce) chopped green chilies, drained
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 degrees. 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.