Chile Cheesecake with Tortilla Chip Crust
1 cup crushed tortilla chips
3 tablespoons butter, melted
2 (8 ounce) packages cream cheese, softened
1 (4 ounce) can diced green chiles, drained
1 fresh jalapeno pepper, seeded and diced
4 ounces shredded Colby cheese
4 ounces shredded Monterey jack cheese
1/4 cup sour cream
Chopped green onion, and
Diced black olives, for garnish
Heat oven to 325 degrees F.
Combine the crushed tortillas and melted butter in a small bowl and press into bottom of a 9-inch springform pan.
Bake 15 minutes, remove from oven and leave oven on.
In a large bowl, combine the cream cheese and eggs.
Add green chiles, jalapeno pepper and cheeses.
Pour over tortilla crust and return to oven and bake for 45 to 50 minutes, being careful not to overcook.
Remove from oven and cool in the pan for 30 minutes.
Run a knife carefully around the edge of the cheesecake and remove the side of the pan.
Spread sour cream over the top and decorate with garnishes.
Serve at room temperature with tortilla chips.
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