Pepper Cheesecake - cooking recipe

Ingredients

2 (8 oz.) pkg. cream cheese
2 c. (8 oz.) shredded sharp Cheddar cheese
1 (1 1/4 oz.) pkg. taco seasoning
3 eggs
1 (16 oz.) carton sour cream, divided
1 (4 oz.) can chopped green chilies, drained
1/2 c. diced sweet red pepper
1/2 c. hot salsa
2 (8 oz.) containers frozen guacamole, thawed
chopped fresh tomatoes, sliced ripe olives, sharp cheese, Cheddar cheese (optional, garnishes)

Preparation

Combine cream cheese, Cheddar cheese and taco seasoning; beat well (high speed if an electric mixer).
Add eggs (one at a time, beating well after each addition.) Stir in half of sour cream. Fold in chilies and red pepper.
Pour mixture into a greased 10-inch spring-form pan; bake at 350\u00b0 for 35 minutes (or until set).
Combine remaining half of sour cream and salsa.
Spread mixture evenly over cheesecake.
Bake an additional 5 minutes; let cool in pan on a wire rack.
Cover and chill at least 8 hours.