Santa Fe Cheesecake

• 1 cup crushed tortilla chips
• 3 tablespoons butter, melted
• 2 packages (8 ounces each) cream cheese, softened
• 2 large eggs, lightly beaten
• 2 cups shredded Monterey Jack cheese
• 1 can (4 ounces) chopped green chilies, drained
• 1 cup sour cream
• 1 cup chopped sweet yellow pepper
• 1/2 cup chopped green onions
• 1/3 cup chopped tomato

1. In a small bowl, combine tortilla chips and butter; press onto the bottom of a greased 9-in. springform pan. Place on a
2. . Bake at 325u0b0 for 15 minutes or until lightly browned.
3. In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in Monterey Jack cheese and chilies; pour into crust.
4. Place pan on a
5. . Bake for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Spread sour cream over cheesecake. Carefully run a knife around edge of pan to loosen; cool for 1 hour. Refrigerate overnight.
6. Remove sides of pan. Garnish with yellow pepper, onions and tomato. Refrigerate leftovers.

tortilla chips, butter, cream cheese, eggs, shredded monterey, green chilies, sour cream, sweet yellow pepper, green onions, tomato

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