Santa Fe Cheesecake

Ingredients

• 3 tablespoons butter melted
• 16 ounces cream cheese softened
• 2  eggs lightly beaten
• 4 ounces to 2 chilies slit green drained chopped canned
• 0.5 cup spring onion chopped
• 8 ounces monterrey jack cheese shredded
• 8 ounces cream sour
• 0.3 cup tomatoes chopped
• 1 cup tortilla chips crushed
• 1 cup bell pepper sweet yellow chopped

Equipment

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

Directions

1. In a small bowl, combine tortilla chips and butter; press onto the bottom of a greased 9-in. springform pan.
2. Place on a baking sheet.
3. Bake at 325° for 15 minutes or until lightly browned.
4. In a large bowl, beat cream cheese until smooth.
5. Add eggs; beat on low speed just until combined. Stir in Monterey Jack cheese and chilies; pour into crust.
6. Place pan on a baking sheet.
7. Bake for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
8. Spread sour cream over cheesecake. Carefully run a knife around edge of pan to loosen; cool for 1 hour. Refrigerate overnight.
9. Remove sides of pan.
10. Garnish with yellow pepper, onions and tomato. Refrigerate leftovers.