Mexican Cheesecake

• 2 packages (8 ounces each) reduced-fat cream cheese
• 1-1/4 cups reduced-fat sour cream, divided
• 1 envelope taco seasoning
• 3 large eggs, lightly beaten
• 1-1/2 cups shredded sharp cheddar cheese
• 1 can (4 ounces) chopped green chilies
• 1 cup chunky salsa, drained
• Tortilla chips or fresh vegetables

1. In a large bowl, beat cream cheese, 1/2 cup sour cream and taco seasoning until smooth. Add eggs; beat on low speed just until combined. Stir in cheddar cheese and chilies.
2. Transfer to a greased 9-in. springform pan. Place on a
3. . Bake at 350u0b0 for 25-30 minutes or until center is almost set. Spread remaining sour cream evenly over top. Bake 5-8 minutes longer or until topping is set.
4. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
5. Just before serving, spread salsa over cheesecake. Serve with tortilla chips or vegetables.

cream cheese, sour cream, taco, eggs, cheddar cheese, green chilies, chunky salsa, tortilla chips

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