Green Chile Cheesecake

• For the Crust
• 1 cup breadcrumbs
• 2 ounces shredded fresh parmesan cheese
• 1 1/2 teaspoons chili powder
• 1/4 cup butter, melted
• For the Filling
• 1 tablespoon oil
• 2 tablespoons lime juice
• 3 garlic cloves, minced
• 1 cup frozen corn, thawed
• 2 (4 1/2 ounce) cans chopped green chilies
• 2 teaspoons cumin
• 1 1/2 teaspoons salt
• 1/4 teaspoon hot pepper sauce
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup sour cream
• 3 eggs
• 4 ounces shredded monterey jack cheese
• 7 small cherry tomatoes, halved
• 2 (12 ounce) packages cornbread crackers

1. Heat oven to 325u0b0F 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. Add onion, stir to coat. Add lime juice, cook 4 to 5 minutes or until onion has softened, stirring frequently.
3. Add garlic, cook and stir 30 to 60 seconds or until fragrant. Remove from heat. Add corn, chiles, cumin salt and hot pepper sauce. Mix well. set aside.
4. 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. Pour in crust lined pan.
5. Bake at 325 F for 55 to 65 minutes or just until center of cheesecake is set. Cool cheesecakein pan on wire rack for 1 hour. Cover, refrigerate at least 3 hours before serving.
6. Just before serving, run knife around adge of cheesecake to loosen, remove sides of pan. Arrange halved tomatoes around edge of cheesecake. Serve with crackers.

crust, breadcrumbs, parmesan cheese, chili powder, butter, filling, oil, lime juice, garlic, frozen corn, green chilies, cumin, salt, hot pepper, cream cheese, sour cream, eggs, cheese, cherry tomatoes, crackers

Taken from www.food.com/recipe/green-chile-cheesecake-337944 (may not work)