Monterey Cheesecake

• 1 12 cups finely crushed corn chips
• 14 cup shredded monterey jack pepper cheese (with peppers)
• 2 tablespoons butter, melted
• 2 (8 ounce) packages cream cheese, softened
• 2 large eggs
• 2 12 cups shredded monterey jack cheese (with peppers)
• 1 garlic clove, finely minced
• 1 teaspoon ground cumin
• 14 teaspoon salt
• 14 teaspoon ground red pepper
• 1 large avocado, peeled, sliced
• 1 (8 ounce) container sour cream
• 1 small red bell pepper, chopped
• 2 large avocados, peeled and sliced
• corn chips, to serve (try the blue corn chips for color)

1. Combine crushed corn chips, 1/4 cup shredded Cheese and butter; press in the bottom and up sides of a lightly greased 9-inch springform pan.
2. Bake at 325 for 10 minutes.
3. Cool on a wire rack.
4. Beat cream cheese at medium speed with an electric mixer 3 minutes or until light and fluffy.
5. Add eggs, 1 at a time, beating well after each addition.
6. Stir in remaining 2 1/2 cups shredded Cheese, garlic, cumin, salt and red pepper.
7. Spread half of mixture in prepared pan.
8. Arrange 1 sliced avocado over top, and spread with remaining cream cheese mixture.
9. Bake cheesecake at 325 for 30-35 minutes.
10. Cool 10 minutes on a wire rack.
11. Gently run a knife around sides of pan.
12. Cool completely.
13. Spread sour cream evenly over top; cover with plastic wrap and chill 8 hours.
14. Arrange chopped bell pepper and remaining sliced avocado on top.
15. Serve with corn chips.

corn chips, pepper cheese, butter, cream cheese, eggs, shredded monterey jack cheese, garlic, ground cumin, salt, ground red pepper, avocado, sour cream, red bell pepper, avocados, corn chips

Taken from www.food.com/recipe/monterey-cheesecake-516917 (may not work)