Chicken-Chile Cheesecake

1 1/3 cups finely crushed tortilla chips
1/4 cup butter or margarine, melted
24 ounces cream cheese, softened
4 large eggs
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
3 tablespoons minced scallions
1 1/2 cups finely shredded cooked chicken
2 (4 ounce) cans chopped green chiles, drained
1 1/2 cups shredded Monterey jack cheese
1 (16 ounce) carton sour cream
1 teaspoon seasoned salt
Minced scallion (for garnish)
Fresh Salsa

Combine tortilla chips and butter; press on bottom and 1 inch up sides of a 9-inch springform pan. Set aside.

Beat cream cheese at high speed with an electric mixer until light and fluffy; add eggs, 1 at a time, beating well after each addition. Stir in chili powder and next 3 ingredients.

Pour half of cream cheese mixture into prepared pan. Sprinkle with chicken, chiles and cheese; carefully pour remaining cream cheese mixture on top. Bake at 350 degrees F for 10 minutes; reduce heat to 300 degrees F and bake an additional hour or until set. Cool completely on a wire rack.

Combine sour cream and seasoned salt, stirring well; spread evenly on top of cheesecake. Cover and chill at least 8 hours. Garnish, if desired, and serve with fresh salsa.

Yields 8 to 10 servings.

Fresh Salsa:
12 Roma (plum) tomatoes, diced
1 cup firmly packed fresh cilantro, chopped
3 to 4 jalapeno peppers, minced
Juice of 2 limes
4 garlic cloves, minced
5 scallions, thinly sliced
Salt, to taste

Mix all ingredients together. Refrigerate until serving time.