Taco Cheesecake

• 3 teaspoons cornmeal
• 3 packages (8 ounces each) cream cheese, softened
• 1 envelope taco seasoning
• 1/2 cup sour cream
• 1/2 cup salsa
• 2 large eggs, lightly beaten
• 1 cup shredded pepper Jack cheese
• 1 cup chopped green chilies, drained
• 1/2 cup chopped ripe olives
• 1 cup sour cream
• 1/4 cup sliced ripe olives
• 1/4 cup sliced green onions
• 1/4 cup sliced cherry tomatoes
• 1 jalapeno pepper, sliced
• Assorted crackers

1. Sprinkle bottom of greased 9-in. springform pan with cornmeal; set aside. In a bowl, beat cream cheese until smooth. Add the taco seasoning, sour cream and salsa. Stir in the eggs, pepper Jack cheese and chilies. Fold in olives. Pour over cornmeal.
2. Place pan on a
3. . Bake at 350u0b0 for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool for 1 hour. (Top of cheesecake may crack.) Refrigerate overnight.
4. Remove sides of pan. Spread sour cream over top and sides of cheesecake. Arrange olives, onions, tomato slices and jalapeno slices on top. Serve with crackers.

cornmeal, cream cheese, taco, sour cream, salsa, eggs, pepper, green chilies, chopped ripe olives, sour cream, olives, green onions, tomatoes, pepper, crackers

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