Jalapeno Popper Cheesecake

• Crust:
• 1 1/4 c. (+ 1/2 c. for garnish) crushed salty tortilla chips (lime flavored if available)
• 5 T. butter, melted
• 1 T. sugar
• 1/2 t. salt
• Filling:
• 2 lbs. cream cheese
• 1 1/3 c. sugar
• 1 jalapeno pepper
• 4 lg. eggs
• 1 lg. egg yolk
• 1/4 c. heavy cream
• 1/4 c. sour cream
• 2 t. vanilla extract
• 1 t. lime zest
• Hot pepper jelly

1. Bring ingredients to room temperature.
2. Preheat oven to 325u0b0F
3. Spray 9" springform pan with nonstick cooking spray and cover outside of pan with foil to protect cake from water bath.
4. Crust:
5. In food processor crush enough tortilla chips to yield approximately 1 3/4 c. crumbs. Remove 1/2c.for later use. To crumbs in processor, add sugar, salt & slowly drizzle melted butter. Spread mixture evenly over bottom of pan up sides part way. Bake 8-10 min., just until crust is set. Cool.
6. Filling:
7. Halve jalapeno pepper, remove ribs & seeds. Pulse in food processor with sugar until granulated.
8. In small bowl whisk together heavy cream, sour cream, lemon zest & vanilla extract. Set aside.
9. In a large bowl, beat cream cheese just until smooth, do not over mix. Gradually add in the sugar/jalapeno pepper mixture, beating until well combined, approx. 1 min. Add 4 eggs & 1 yolk, 1 at a time & scrape bowl after each addition. On low speed add sour cream mixture just until blended.
10. In microwave warm jar of hot pepper jelly slightly, whisk 'til smooth. Set aside.
11. Pour 2/3 of filling into prepared pan. Using a teaspoon place dollops of softened pepper jelly atop layer of filling, staggering approx. 11/2" apart. Pour remaining 1/3 filling over top. Use a knife to run thru filling to create swirled.
12. Place springform into lg. baking dish (need 11/2" space around cake.) Put in oven. Pour approx. 1" hot water into lg. baking dish.
13. Bake 55-65 min. or until top is slightly browned, center will jiggle slightly. DO NOT REMOVE FROM OVEN. Turn oven off & prop door open with wooden spoon. Cool in over for 1 hour.
14. After 1 hour remove cake from water bath and set atop rack. Cool completely. Unmold and refrigerate for min. of 6 hrs, overnight or 24 hours is best. Drizzle slices with pepper jelly, top with remaining crushed chips.

crust, ubc, butter, sugar, salt, filling, cream cheese, sugar, pepper, eggs, egg yolk, heavy cream, sour cream, vanilla, lime zest, pepper

Taken from www.epicurious.com/recipes/member/views/jalapeno-popper-cheesecake-1211255 (may not work)