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TEXAS CHEESECAKE WITH BLUE CORN TORTILLA




Source of Recipe


blueribbonrecipes.com






List of Ingredients



• 2/3 cup finely crushed tortilla chips
  
• 2 tablespoon margarine, melted
  
• 1 cup cottage cheese
  
• 3-8 ounce packages cream cheese, softened
  
• 4 eggs
  
• 2 1/2 cup shredded sharp cheddar cheese
  
• 1-4 ounce can green chilies, drained
  
• 1-8 ounce carton. sour cream
  
• 1-8 ounce 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°F (160°C).
   
2. Combine chips and margarine; (I sometimes do more than the 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; process until smooth.
   
4. 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.
   
5. Pour mixture over baked crust. Return to oven and bake 1 hour or until set in center.
   
   
6. Combine the sour cream and cheddar dip; mix thoroughly. Spread mixture over hot cheesecake; return to oven and continue baking for 10 minutes.
   
7. Cool for 30 minutes in oven, remove, cool completely before refrigerating.
   
8. To serve, loosen rim of pan. Top cheesecake with a ring of tomatoes, green onions and black olives.
   Surround with blue corn tortilla chips.