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Chicken-Chile Cheesecake

Ingredients

* or 2 (4 ounce) cans chopped green chiles, drained



Instructions

  1. Combine tortilla chips and butter; press on bottom and 1 inch up sides of a 9-inch springform pan. Set aside.
  2. Beat cream cheese at high speed of 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.
  3. Pour half of cream cheese mixture into prepared pan. Sprinkle with chicken, chiles and cheese; carefully pour remaining cream cheese mixture on top.
  4. Bake at 350 degrees F for 10 minutes; reduce heat to 300 degrees F, and bake an additional hour or until set.
  5. Cool completely on a wire rack.
  6. Combine sour cream and seasoned salt, stirring well; spread evenly on top of cheesecake.
  7. Cover and chill at least 8 hours.
  8. Garnish.
  9. Serve with picante sauce, if desired.

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