Mexican Cheesecake

• 1 1/2 c. crushed tortilla chips
• 4 Tbsp. butter melted
• 2 pkg. (8 oz. each) cream cheese, softened
• 8 oz. Monterey jack cheese shredded (2 c.)
• 3 large eggs
• 1/2 c. + 1/2 c. sour cream
• 1 can (4.5 oz.) diced green chilies
• 1 c. picante sauce or salsa

1. Preheat oven to 350.
2. Combine chips and butter.
3. Press mixture into bottom of a greased 9-inch spring form pan.
4. Bake 10 minutes.
5. Combine cream cheese and jack cheese in a food processor.
6. Add eggs and 1/2 cup sour ream and pulse to combine. Add green chilies and picante sauce.
7. Pulse again to thoroughly combine.
8. Pour cheese mixture over crust and spread evenly.
9. Place pan on a baking sheet and bake 40 minutes.
10. Spread remaining 1/2 cup sour cream on hot cheesecake.
11. Cool to room temperature and chill.

tortilla chips, butter, cream cheese, cheese, eggs, green chilies, picante sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=95221 (may not work)