Mexican Cheesecake(Can Be Made Day Before) - cooking recipe

Ingredients

1 lb. cream cheese, softened
2 c. (8 oz.) shredded sharp Cheddar cheese
2 c. sour cream, divided
1 1/2 pkg. taco seasoning mix
3 eggs (room temperature)
1 (4 oz.) can green chiles, drained and chopped
2/3 c. salsa

Preparation

Preheat oven to 350\u00b0.
In large bowl, combine cheeses.
Beat until fluffy.
Stir in 1 cup sour cream and taco seasoning.
Beat in eggs, one at a time, mixing well after each addition.
Fold in chiles.
Pour into 9-inch spring-form pan. Bake 35 or 40 minutes or until center is firm.
Remove from oven.
Cool 10 minutes. Spoon remaining 1 cup sour cream over cheesecake.
Bake 5 minutes longer.
Cool completely.
Cover and refrigerate several hours. Before serving, remove sides of spring-form pan and top with salsa.
Serve with plain taco chips.