MEXICAN CHEESECAKE

FOR THE CRUST:
1/2 cup all-purpose flour
3 tablespoons butter or margarine, softened
1 egg yolk
FOR THE FILLING:
2 pkgs (8 oz each) cream cheese, softened
1 (1.25 oz) pkg taco seasoning mix
3 eggs
2 cups shredded cheddar cheese
1 (4 oz) can chopped green chilies, undrained
1 cup sour cream (for topping)
crackers (to serve)

TO MAKE THE CRUST:
Move oven rack to lowest position. Preheat oven to 400 degrees F. Lightly grease a 9x3-inch springform pan.

Mix flour, butter and egg yolk. Press mixture evenly on bottom of pan.

Bake about 15 minutes or until golden brown; cool.

Reduce oven temperature to 350 degrees F.

TO MAKE THE FILLING:
Mix cream cheese and seasoning mix in large bowl. Stir in eggs, one at a time, mixing well after each addition. Stir in cheddar cheese and chilies. Pour over crust.

Bake about 40 minutes or until center is set. Immediately spread with sour cream. Bake about 5 minutes. Cool slightly. Cover and refrigerate at least 8 hours.

TO SERVE:
Cut cheesecake into wedges. Serve with crackers.

Servings: 20
Adapted from source: Betty Crocker Magazine, November 1997