Fiesta Cheesecake

Ingredients

• 1 1/2 cups finely crushed tortilla chips
• 1/4 cup butter or margarine, melted
• 2 (8 oz.) packages cream cheese, softened
• 1 (3 oz.) package cream cheese, softened
• 2 large eggs
• 2 1/2 cups (10 oz.) shredded Monterey Jack cheese with peppers (PepperJack)
• 1 (4.5 oz.) can chopped green chiles, drained
• 1/4 teaspoon ground red pepper (cayenne)
• 1 (8 oz.) carton sour cream
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped yellow or orange bell pepper
• 1/2 cup chopped green onions
• 1 medium tomato, chopped
• 2 tablespoons chopped ripe olives
• 2 bunches fresh cilantro or parsley (optional)

Directions

Combine tortilla chips and butter. Press in the bottom of a lightly greased 9-inch springform pan. Bake at 325 degrees for 15 minutes. Cool on a 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 shredded cheese, chiles and ground pepper.
Pour mixture into prepared pan and bake at 325 degrees for 30 minutes. Cool 10 minutes on a wire rack. Gently run a knife around the edge of pan to release sides, carefully remove sides of pan. Let cool completely on wire rack.
Spread sour cream evenly over top; cover and chill.
Arrange green peppers and next 5 ingredients on attractively on top. Place on a bed of fresh cilantro or parsley if desired. Serve with tortilla chips.

Submitted 6/13/05.
Source: Southern Living
Submitted By: Joy Bowers
joybow@mtaonline.net
Fiesta Cheesecake