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Texas Cheesecake With Blue Corn Chips




List of Ingredients



• 2/3 cup finely crushed blue corn tortilla chips
  
• 2 T margarine, melted
  
• 1 cup cottage cheese
  
• 3 (8 oz) pkgs cream cheese, softened
  
• 4 eggs
  
• 2 1/2 cups shredded sharp cheddar cheese
  
• 1 (4 oz) can green chilies, drained
  
• 1 (8 oz) carton sour cream
  
• 1 (8 oz) carton jalapeno cheddar dip
  
• 1 cup chopped tomatoes, for garnish
  
• 1/2 cup chopped green onions, for garnish
  
• 1/2 cup sliced ripe olives, for garnish
  






Instructions



1. Preheat oven to 325 degrees.
   
2. Combine chips and margarine ( might need more than 2/3 cup crumbs). Press onto bottom of 9" springform pan. Bake for 15 minutes.
   
3. Place cottage cheese in food processor or blender container and process until smooth. In large bowl of electric mixer, combine cottage cheese and cream cheese, mixing at medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in cheddar cheese and chilies. Pour mixture over baked crust. Return to oven and bake 1 hour or until set in center.
   
4. Combine the sour cream and cheddar dip; mix thoroughly. Spread mixture over hot cheesecake; return to oven and continue baking for 10 minutes.
   
5. Cool for 30 minutes in oven, remove, cool completely before refrigerating.
   
6. To serve, remove rim of pan. Top cheesecake with a ring of tomatoes, green onions and black olives. Surround with blue corn tortilla chips.