Southwest Cheesecake

Ingredients

• 0.3 cup butter softened
• 4 ounce chilis green drained chopped canned
• 16 ounce cream cheese softened
• 3 large eggs 
• 1 cup guacamole fresh thawed ()
• 8 ounces monterrey jack cheese shredded
• 1 cup salsa thick
• 0.3 teaspoon salt 
• 24 ounce cream sour divided
• 1 medium size tomatoes diced seeded
• 1.5 cups tortilla chips blue crushed finely
• 25 servings tortilla chips 

Equipment

• frying pan
• oven
• knife
• wire rack
• hand mixer
• springform pan

Directions

1. Combine crushed tortilla chips and 1/4 cup softened butter, and press into bottom of a lightly greased 9-inch springform pan.
2. Bake at 350 for 12 minutes. Cool in pan on a wire rack.
3. Beat cream cheese, shredded cheese, and salt at medium speed with an electric mixer 3 minutes or until fluffy.
4. Add 1 container sour cream, beating until blended.
5. Add eggs, 1 at a time, beating until blended after each addition. Stir in salsa and chiles.
6. Pour over prepared crust.
7. Bake at 350 for 40 minutes or until center is almost set.
8. Remove pan from oven; let stand 10 minutes on a wire rack. Gently run a knife around edge of pan to loosen sides.
9. Remove sides of pan; let cheesecake cool completely.
10. Stir together remaining 2 containers sour cream until smooth; spread evenly over top of cooled cheesecake. Cover and chill at least 3 hours or up to 1 day.
11. Spread evenly with guacamole; sprinkle with diced tomatoes before serving.
12. Serve with tortilla chips.