Southwest Cowboy Cheesecake - cooking recipe

Ingredients

CRUST
1 1/2 cups crumbled tortilla chips
3 tablespoons butter
FILLING
16 ounces cream cheese
2 large eggs
1/4 teaspoon salt
8 ounces cheddar cheese, shredded
4 ounces green chilies, chopped
TOPPING
1 cup sour cream
2 tablespoons taco seasoning
GARNISH
1/2 cup red bell pepper, diced
1/2 cup yellow pepper, diced
1/2 cup green pepper, diced
1/2 cup tomatoes, diced & drained
1/2 cup black olives, chopped
1/2 cup green olives, chopped
1/2 cup scallion, chopped
1 salsa, of your choice

Preparation

Preheat oven to 325F.
Combine the crushed chips and butter and press into a 9\" springform pan.
Bake 15 minutes.
Set aside to cool.
In large mixing bowl, whip cream cheese until fluffy.
Beat in the salt and eggs, one at a time until smooth.
Fold in the shredded cheese and green chilies.
Pour into the prepared crust and bake for 30 minutes.
Combine the sour cream and taco seasoning and pour over the hot cheesecake.
Cool to room temperature and then refrigerate overnight.
Just before serving, garnish decoratively with the diced and chopped vegetables.
A spiral pattern works nicely.
Serve with accompanying salsa.