Recipe(tried): Fiesta Cheesecake
Posted By: AJ in MD

As per AJ in MD: I took this to savoury, spicy "cheesecake" to a big Fathers' Day party on Sunday (my DH's family has a party for every possible occasion). Everybody loved it. I started with a recipe from the 1993 Southern Living annual, but I made several changes. This is my version:

Fiesta Cheesecake - 1 (9-inch) cheesecake

1 1/2 cups finely crushed tortilla chips
1/4 cup melted margarine
2 (8-oz) plus 1 (3-oz) pkgs cream cheese, softened
1/2 Tbsp chopped jalepeno peppers
1 tsp liquid from the jar of jalepeno peppers
red pepper, cumin, onion powder, garlic powder, and paprika to taste - start with 1/4 tsp each
2 large eggs
8 oz Pepper Jack cheese, shredded
2 oz cheddar, shredded fine
for garnish: 2 Tbsp sour cream, and 1 tsp each finely chopped red, yellow, and green peppers

Combine the tortilla chips and margarine. Press onto the bottom of a lightly-greased 9" springform pan. Bake at 325 for 15 minutes. Cool.
Beat the cream cheese until light. Add the jalepeno peppers and the 1 tsp of liquid, combine thoroughly. Add the red pepper, cumin, onion powder, garlic powder, and paprika, tasting to adjust before adding the eggs. Beat in the eggs, one at at time. Stir in the cheeses.
Pour the cheese mixture onto the crust. Bake at 325 for 30 minutes.
Cool for 10 minutes. Run a knife around the edge and remove the side of the pan. If not serving within a couple hours, cool completely, wrap airtight, and store in the refrigerator (let it stand at room temperature for an hour before serving). Garnish with a dollop of sour cream in the center and the finely-chopped red, yellow, and green peppers.

Notes: The original recipe suggested covering the top with sour cream, but I think it is too pretty for that. Place on a bed of fresh cilantro or parsley, if desired.
"Spicier Nacho" tortilla chips will give the crust a lovely reddish color. A 7-oz bag will yield about 2 1/2 cups of crushed chips.