Pepper Cheesecake

• 2 (8 oz.) pkg. cream cheese
• 2 c. (8 oz.) shredded sharp Cheddar cheese
• 1 (1 1/4 oz.) pkg. taco seasoning
• 3 eggs
• 1 (16 oz.) carton sour cream, divided
• 1 (4 oz.) can chopped green chilies, drained
• 1/2 c. diced sweet red pepper
• 1/2 c. hot salsa
• 2 (8 oz.) containers frozen guacamole, thawed
• chopped fresh tomatoes, sliced ripe olives, sharp cheese, Cheddar cheese (optional, garnishes)

1. Combine cream cheese, Cheddar cheese and taco seasoning; beat well (high speed if an electric mixer).
2. Add eggs (one at a time, beating well after each addition.) Stir in half of sour cream. Fold in chilies and red pepper.
3. Pour mixture into a greased 10-inch spring-form pan; bake at 350u0b0 for 35 minutes (or until set).
4. Combine remaining half of sour cream and salsa.
5. Spread mixture evenly over cheesecake.
6. Bake an additional 5 minutes; let cool in pan on a wire rack.
7. Cover and chill at least 8 hours.

cream cheese, cheddar cheese, taco seasoning, eggs, sour cream, green chilies, sweet red pepper, hot salsa, containers frozen guacamole, fresh tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=684777 (may not work)