Salsa Cheesecake

• 2 packages (8 ounces each) cream cheese, softened
• 2 cups shredded Monterey Jack cheese
• 2 cups sour cream, divided
• 3 large eggs, lightly beaten
• 1 cup salsa
• 1 can (4 ounces) chopped green chilies, drained
• Guacamole
• 1 medium tomato, diced
• Tortilla chips or crackers

1. In a small bowl, beat cream cheese and Monterey Jack cheese until light and fluffy. Beat in 1 cup sour cream just until combined. Add eggs; beat on low speed just until combined. Stir in the salsa and chilies.
2. Pour into a greased 9-in. springform pan. Place pan on a
3. . Bake at 350u0b0 for 40-45 minutes or until center is almost set.
4. Remove from the oven; immediately spread with remaining sour cream. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for at least 5 hours or overnight.
5. To serve, remove sides of pan. Garnish with guacamole and diced tomato. Serve with tortilla chips or crackers. Refrigerate leftovers.

cream cheese, shredded monterey, sour cream, eggs, salsa, green chilies, tomato, tortilla chips

Taken from www.tasteofhome.com/recipes/salsa-cheesecake/ (may not work)