Green Chile Cheesecake

Ingredients

• 1 cup breadcrumbs plain
• 0.5 cup parmesan fresh shredded
• 1.5 teaspoons chili powder 
• 0.3 cup butter melted
• 1 tablespoon cooking oil 
• 0.5 cup onion red chopped
• 2 tablespoons juice of lime 
• 3  garlic clove minced
• 1 cup corn frozen thawed
• 4 oz chilis green chopped canned
• 2 teaspoons cumin 
• 1.5 teaspoons salt 
• 0.3 teaspoon sauce of the chicken from the turbo broiler 
• 24 oz cream cheese softened
• 0.5 cup cream sour
• 3  eggs 
• 1 cup monterrey jack cheese shredded
• 7 small cherry tomatoes halved
• 24 oz cornbread 

Equipment

• bowl
• frying pan
• oven
• knife
• wire rack
• springform pan

Directions

1. Heat oven to 325°F. In medium bowl, combine bread crumbs, Parmesan cheese and chili powder; mix well. Stir in melted butter. Pat in bottom and 1 inch up sides of ungreased 9-inch springform pan. Set aside.
2. Heat oil in medium skillet over medium heat until hot.
3. Add onion; stir to coat.
4. Add lime juice; cook 4 to 5 minutes or until onion has softened, stirring frequently.
5. Add garlic; cook and stir 30 to 60 seconds or until fragrant.
6. Remove from heat.
7. Add corn, chiles, cumin, salt and hot pepper sauce; mix well. Set aside.
8. Beat cream cheese in large bowl on medium speed until fluffy. Beat in sour cream. Reduce speed to low; beat in eggs one at a time, scraping down sides of bowl after each addition. Stir in Monterey Jack cheese. Stir in chile mixture.
9. Pour into crust-lined pan.
10. Bake at 325°F. for 55 to 65 minutes or just until center of cheesecake is set. Cool cheesecake in pan on wire rack for 1 hour. Cover; refrigerate at least 3 hours before serving.
11. Just before serving, run knife around edge of cheesecake to loosen; remove sides of pan. Arrange halved tomatoes around edge of cheesecake.
12. Serve with crackers.