Smoky Chili Cheesecake

Butter for greasing
1 1/2 cup corn chips, finely crushed
1/3 cup butter
2 pounds cream cheese, room temperature
1/3 cup heavy cream
4 extra large eggs
2 teaspoons mild chili powder
1 minced chipotle peppers
1 cup smoked Gouda cheese, shredded
1 onion, chopped and sauteed
1/2 cup cilantro, finely chopped
1/3 cup lean smoked ham, minced

Preheat the oven to 300F degrees with the rack in the center position. Butter a 10-inch layer pan with 3-inch sides. G

rind the corn chips in a food processor until very fine.

Add the butter and pulse a couple of times. Use this mixture to coat the bottom and halfway up the sides of the pan.

Place the cream cheese, cream, eggs, chili powder, and peppers into the food processor and process until completely mixed.

Add the last 4 ingredients and pulse a few times to incorporate. (Do not process to a smooth consistency.)

Pour the batter into the prepared pan, shake to level the top and set the pan in a large roasting pan. Add hot water to a depth of 2 inches up the side of the cake pan.

Place in oven and bake for 1 hour and 45 minutes.

At the end of this time turn off the oven, but let the cake remain in the oven with the door closed for 1 more hour.

Remove the pan to a counter and let rest until completely cool. Do not refrigerate. Serve with crackers or tortilla chips. Refrigerate leftovers.

Servings: 12