Mexican Cheesecake Ole'

• 1 12-2 cups tortilla chips, finely crushed
• 4 -5 tablespoons unsalted butter, melted
• oil, for browning meat
• 1 lb ground chuck
• 3 -4 garlic cloves, chopped fine
• 1 (15 1/2 ounce) can refried beans
• salt and pepper, to taste
• 16 ounces cream cheese, softened
• 2 large eggs
• 1 (1 1/4 ounce) envelope taco seasoning
• Tabasco sauce, few splashes to your taste
• 1 12-2 cups extra-sharp cheddar cheese, grated
• 1 (4 ounce) can green chilies, drained and chopped
• 1 12 cups sour cream
• tomatoes, seeded and chopped
• bell pepper, seeded and chopped
• jalapeno, seeded and finely chopped
• black olives or pimento stuffed olive, sliced
• salsa
• lettuce, chopped
• grated cheese
• cilantro, chopped

1. Heat oven to 325F.
2. Mix by hand the tortilla chips with melted butter.
3. Press mixture into the bottom of a lightly oiled 9 inch springform pan.
4. Bake for 12 - 15 minutes, set aside to cool.
5. Brown beef and garlic in a skillet, drain.
6. Stir in beans to mix, add salt and pepper to taste - set aside.
7. With an electric hand mixer blend well the softened cream cheese, eggs, taco seasonings and Tabasco sauce.
8. Hand stir into mixture the cheese and chilies.
9. Spread this mixture over the cooled crust.
10. Spread Meat and Bean filling over that layer.
11. Bake 25 - 30 minutes.
12. Remove and cool on wire rack.
13. Cover and refrigerate 4 hours.
14. Spread sour cream over top, top with garnishes and chill for 2 hours.
15. Slice, unmold and serve.

tortilla chips, unsalted butter, oil, ground chuck, garlic, beans, salt, cream cheese, eggs, taco, tabasco sauce, cheddar cheese, green chilies, sour cream, tomatoes, bell pepper, black olives, salsa, grated cheese, cilantro

Taken from www.food.com/recipe/mexican-cheesecake-ole-49084 (may not work)