Mexican Cheesecake(Can Be Made Day Before)

• 1 lb. cream cheese, softened
• 2 c. (8 oz.) shredded sharp Cheddar cheese
• 2 c. sour cream, divided
• 1 1/2 pkg. taco seasoning mix
• 3 eggs (room temperature)
• 1 (4 oz.) can green chiles, drained and chopped
• 2/3 c. salsa

1. Preheat oven to 350u0b0.
2. In large bowl, combine cheeses.
3. Beat until fluffy.
4. Stir in 1 cup sour cream and taco seasoning.
5. Beat in eggs, one at a time, mixing well after each addition.
6. Fold in chiles.
7. Pour into 9-inch spring-form pan. Bake 35 or 40 minutes or until center is firm.
8. Remove from oven.
9. Cool 10 minutes. Spoon remaining 1 cup sour cream over cheesecake.
10. Bake 5 minutes longer.
11. Cool completely.
12. Cover and refrigerate several hours. Before serving, remove sides of spring-form pan and top with salsa.
13. Serve with plain taco chips.

cream cheese, cheddar cheese, sour cream, taco seasoning mix, eggs, green chiles, salsa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=316877 (may not work)