Salsa Cheesecake

• 16 ounces, weight Cream Cheese (2 8 0z. Packs)
• 1 cup Salsa, Preferrably Extra Hot
• 1 can Chopped Green Chili, (4 Oz. Can), Drained
• 2 cups Monterey Jack, Cheddar Jack Or Jalapeno Jack Cheese, Shredded
• 2 cups Sour Cream, Divided
• 3 whole Eggs, Lightly Beaten
• 1 cup Guacamole
• 1 whole Medium Tomato, Diced

1. Let cream cheese come to room temperature.
2. Meanwhile, dump the salsa and chilis into a strainer and strain off excess liquid.
3. With electric mixer, beat cream cheese and shredded jack cheese until light and fluffy.
4. Beat in one cup of sour cream.
5. Add eggs and beat on low speed until combined.
6. Mix in salsa and chilis.
7. Pour into a greased 9-inch spring-form pan.
8. Place pan on baking sheet.
9. Bake at 350 degrees for 40-45 minutes.
10. Remove from oven and immediately spread remaining cup of sour cream over top of cake.
11. Cool on a wire rack for 10 minutes.
12. Carefully run knife around edge to loosen.
13. Let cool one hour more.
14. Cover and refrigerate overnight.
15. Remove edges of spring-form pan.
16. Garnish with guacamole and chopped tomato.
17. Serve with tortilla chips.
18. (Draining the salsa helps keep the cake from being too soggy.)

weight cream cheese, salsa, green chili, monterey, sour cream, eggs, guacamole, tomato

Taken from tastykitchen.com/recipes/appetizers-and-snacks/salsa-cheesecake/ (may not work)