Fiesta Cheesecake
1 1/2 cups finely
crushed tortilla chips
1/4 cup butter or margarine, melted
2 8 ounce packages cream cheese, softened
1 3 ounce package cream cheese, softened
2 large eggs
2 1/2 cups shredded Monterey Jack cheese with peppers
1 4 ounce can chopped green chiles, drained
1/4 teaspoon ground red pepper
1 8 ounce carton sour cream
1/2 cup chopped green pepper
1/2 cup chopped sweet yellow pepper
1/2 cup chopped sweet red pepper
1/2 cup green onions
1 medium tomato, chopped
2 tablespoons finely chopped ripe olives
2 bunches fresh cilantro or parsley, optional
Combine tortilla chips and butter; press onto bottom of a lightly greased 9 inch
springform pan. Bake at 325F for 15 minutes. Cool on a wire rack.
Beat cream cheese at medium speed with an electric mixer 3
minutes or until fluffy; add eggs, one at a time, beating after each addition.
Stir in cheese, chiles and ground red pepper.
Pour into prepared pan, and bake at 325F for 30 minutes. Cool
10 minutes on a wire rack.
Gently run a knife around edge of pan to release sides and
let cool completely.
Spread sour cream evenly over top; cover and chill. Arrange
green pepper and remaining ingredients on top as desired.
Makes 1 9 inch cheesecake or 25 appetizer servings.