Southwestern Cheesecake

• 1 c. finely crushed tortilla chips
• 3 Tbsp. Parkay margarine, melted
• 2 (8 oz. each) pkg. Philadelphia brand cream cheese, softened
• 2 eggs
• 1 (8 oz.) pkg. 100% natural Kraft shredded Colby/Monterey Jack cheese
• 1 (4 oz.) can chopped green chilies, drained
• 1 c. sour cream
• 1 c. chopped yellow or orange bell pepper
• 1/2 c. sliced green onion
• 1/3 c. chopped tomatoes
• 1/4 c. pitted ripe olive slices

1. Heat oven to 325u0b0.
2. Stir chips and margarine in small bowl; press onto bottom of 9-inch spring-form pan.
3. Bake 15 minutes. Beat cream cheese and eggs in large mixing bowl at medium speed with electric mixer until well blended.
4. Mix in shredded cheese and chilies; pour over crust.
5. Bake 30 minutes.
6. Spread sour cream over cheesecake.
7. Loosen cake from rim of pan; cool before removing rim of pan.
8. Refrigerate.
9. Top with remaining ingredients just before serving.

tortilla chips, parkay margarine, cream cheese, eggs, natural, green chilies, sour cream, orange bell pepper, green onion, tomatoes, pitted ripe olive slices

Taken from www.cookbooks.com/Recipe-Details.aspx?id=572157 (may not work)