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FIESTA CHEESECAKE




Source of Recipe


Internet


List of Ingredients




1½ cups finely crushed tortilla chips
¼ cup butter or margarine
2 8 oz. pkgs. cream cheese, softened
1 3 oz. pkg. cream cheese, softened
2 large eggs
2½ cups (10 ounces) shredded Monterey Jack cheese with peppers
1 4 ounce can chopped green chilies, drained
¼ teaspoon ground red pepper
1 8 ounce carton sour cream
½ cup chopped green pepper
½ cup chopped sweet yellow pepper
½ cup chopped sweet red pepper
½ cup green onions
1 medium tomato, chopped
2 Tablespoons finely chopped ripe olives
2 bunches fresh cilantro or parsley (optional)



Recipe



Combine tortilla chips and butter; press onto bottom of a lightly greased 9 inch spring form pan.
Bake at 325 degrees for 15 minutes. Cool on a wire rack. Beat cream cheese at medium speed with an electric mixer 3 minutes or until fluffy; add eggs, one at a time, beating after each addition. Stir in cheese, chilies, and ground red pepper. Pour into prepared pan, and bake at 325 degrees for 30 minutes. Cool 10 minutes on a wire rack. Place on a bed of fresh cilantro or parsley, if desired. Gently run a knife around edge of pan to release sides, and let cool completely. Spread sour cream evenly over top; cover and chill. Arrange green pepper and remaining ingredients on top as desired. Yield: one 9 inch cheesecake or 25 appetizer servings.