Fiesta Cheesecake

• 1 1/2 cups finely crushed tortilla chips
• 1/4 cup butter or 1/4 cup margarine, melted
• 2 (8 ounce) packages cream cheese, softened
• 1 (3 ounce) package cream cheese, softened
• 2 large eggs
• 2 1/2 cups shredded monterey jack pepper cheese (10 ounces)
• 1 (4 ounce) can chopped green chilies, drained
• 1/4 teaspoon ground red pepper
• 1 (8 ounce) carton sour cream
• 1/2 cup chopped green pepper
• 1/2 cup chopped yellow sweet pepper
• 1/2 cup chopped sweet red pepper
• 1/2 cup green onion
• 1 medium tomatoes, chopped
• 2 tablespoons finely chopped ripe olives
• 2 bunches fresh cilantro (optional) or 2 bunches parsley (optional)

1. Combine tortilla chips and butter; press onto bottom of a lightly greased 9-inch springform pan.
2. Bake at 325 degrees for 15 minutes.
3. Cool on a wire rack.
4. Beat cream cheese at medium speed with an electric mixer 3 minutes or until fluffy; add eggs, one at a time, beating after each addition.
5. Stir in cheese, chiles, and ground red pepper.
6. Pour into prepared pan, and bake at 325 degrees for 30 minutes.
7. Cool 10 minutes on a wire rack.
8. Place on a bed of fresh cilantro or parsley, if desired.
9. Gently run a knife around edge of pan to release sides, and let cool completely.
10. Spread sour cream evenly over top; cover and chill.
11. Arrange green pepper and remaining ingredients on top as desired.

tortilla chips, butter, cream cheese, cream cheese, eggs, shredded monterey jack pepper cheese, green chilies, ground red pepper, sour cream, green pepper, yellow sweet pepper, sweet red pepper, green onion, tomatoes, olives, fresh cilantro

Taken from www.food.com/recipe/fiesta-cheesecake-8971 (may not work)