Sassy Southwest Cheesecake

• 1 1/2 cups finely crushed blue tortilla chips
• 1/4 cup butter, softened
• 2 (8 ounce) packages cream cheese, softened
• 2 cups shredded monterey jack cheese
• 1/4 teaspoon salt
• 3 (8 ounce) containers sour cream, divided
• 3 large eggs
• 1 cup thick & chunky salsa
• 1 (4 ounce) can chopped green chilies, drained
• 1 cup guacamole (thawed if frozen)
• 1 medium tomatoes, seeded and diced
• tortilla chips or cracker

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 350u0b0 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. Add 1 container sour cream, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Stir in salsa and chiles. Pour over prepared crust.
4. Bake at 350u0b0 for 40 minutes or until center is almost set. Remove pan from oven; let stand 10 minutes on a wire rack. Gently run a knife around edge of pan to loosen sides. Remove sides of pan; let cheesecake cool completely.
5. 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. Spread evenly with guacamole; sprinkle with diced tomatoes before serving. Serve with tortilla chips.

tortilla chips, butter, cream cheese, shredded monterey jack cheese, salt, containers sour cream, eggs, chunky salsa, green chilies, guacamole, tomatoes, tortilla chips

Taken from www.food.com/recipe/sassy-southwest-cheesecake-370439 (may not work)