FIESTA CHEESECAKE

1 1/2 cups finely crushed tortilla chips
1/4 cup butter or margarine, melted
FILLING:
2 pkg (8 oz. each) plus 1 (3 oz) pkg cream cheese, softened
2 large eggs
2 1/2 cups (10 oz.) shredded Monterey Jack cheese with peppers (PepperJack)
1 (4.5 oz.) can chopped green chiles, drained
1/4 teaspoon ground red pepper (cayenne)
TOPPING:
1 (8 oz.) carton sour cream
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped yellow or orange bell pepper
1/2 cup chopped green onions
1 medium tomato, chopped
2 tablespoons chopped ripe olives
TO SERVE:
2 bunches fresh cilantro or parsley (optional)
tortilla chips

Preheat oven to 325 degrees F. Lightly grease a 9-inch springform pan.

Combine tortilla chips and butter. Press in the bottom of prepared pan.

Bake at 325 degrees for 15 minutes. Cool on a rack.

Beat cream cheese at medium speed with an electric mixer 3 minutes or until fluffy; add eggs one at a time, beating after each addition. Stir in shredded cheese, chiles and ground red pepper. Pour mixture into prepared pan.

Bake at 325 degrees for 30 minutes. Cool 10 minutes on a wire rack. Gently run a knife around the edge of pan to release sides, carefully remove sides of pan. Let cool completely on wire rack.

Spread sour cream evenly over top; cover and chill.

Arrange green peppers and next 5 ingredients on attractively on top.

Place on a bed of fresh cilantro or parsley if desired. Serve with tortilla chips.

Yield: 1 (9-inch) cheesecake or 25 appetizer servings