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Title: Southestern Cheesecake
Categories: Cheese Vegetable
Yield: 16 Servings
| 1 | c | Finely crushed tortilla chip |
| 3 | tb | Margarine, melted |
| 2 | 8 oz pkgs. Philadelphia | |
| Brand Cream Cheese | ||
| 2 | Eggs | |
| 8 | oz | Shredded Colby or Monterey |
| Jack cheese | ||
| 4 | oz | Chopped green chilies, |
| Drained | ||
| 1 | c | Sour cream |
| 1 | c | Chopped yellow or orange |
| Pepper | ||
| 1/2 | c | Green onion slices |
| 1/3 | c | Chopped tomatoes |
| 1/4 | c | Pitted ripe olive slices |
Preheat oven to 325 degrees. Stir together chips and margarine in small bowl. Press into bottom of 9 inch springform pan and bake 15 minutes. Beat cream cheese and eggs in large mixing bowl at medium speed with electric mixer til well blended. Mix in shredded cheese and chilies. Pour over crust. Bake 30 minutes. Spread sour cream over cheesecake. Loosen cake from rim of pan. Cool before removing rim of pan. Chill. Top with remaining ingredients just before serving.
To make an attractive design on top of cheesecake, cut three diamonds out of paper. Place on top of cheesecake. Place green onion slices around paper diamonds. Remove cutouts and fill spaces with peppers. Add a strip of tomatoes down the center and garnish with olives.
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