Chicken Taco Cheesecake - cooking recipe

Ingredients

1 2/3 cups finely crushed tortilla chips
1/4 cup butter or 1/4 cup margarine, melted
3 (8 ounce) packages cream cheese, softened
4 large eggs
1/2 cup mayonnaise (not Miracle Whip)
1 (1 1/4 ounce) package taco seasoning mix
2 tablespoons all-purpose flour
1 1/2 cups drained and finely chopped canned premium white chicken meat
1 1/2 cups shredded colby-monterey jack cheese (6 oz)
1 (8 ounce) carton sour cream
TOPPINGS
sliced ripe olives
cooked whole kernel corn
chopped green onion
chopped fresh tomato
picante sauce or salsa

Preparation

Combine tortilla chips and butter; stir well.
Firmly press into bottom of 10\" spring form pan; set aside.
Beat cream cheese until creamy; add eggs one at a time beating well after each addition.
Add mayonnaise, taco seasoning and flour; beat at low speed until smooth.
Stir in chicken and cheese.
Pour batter into prepared pan.
Bake at 325 for 55 minutes.
Spread sour cream on top of cheesecake and bake 10 additional minutes.
Let cool to room temperature in pan on wire rack.
Cover and chill at least 8 hours.
To serve carefully remove sides of pan.
Arrange toppings on cheesecake.
Serve with picante sauce.