Southwest Cheesecake
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

2 eggs

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.