Recipe: Fiesta Cheesecake (crushed tortilla chip crust)

FIESTA CHEESECAKE

1 1/2 cups finely crushed tortilla chips
1/4 cup (1/2 stick) butter, melted
20 ounces cream cheese, softened
2 eggs
2 1/2 cups shredded Monterey Jack cheese with Jalapeno peppers
2 tablespoons chopped black olives
1 (4 ounce) can green chiles, drained, chopped
1/4 teaspoon ground red pepper
8 ounces sour cream
1/2 cup chopped parsley (optional)
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped green onions
1 medium tomato, chopped
2 tablespoons chopped black olives

Combine the tortilla chips with the butter in a bowl. Press into a lightly greased 9-inch springform pan.

Bake at 375 degrees F for 15 minutes. Cool a on wire rack. Reduce the oven temperature to 325 degrees F.

Beat the cream cheese at medium speed in a mixer bowl for 3 minutes or until fluffy. Add the eggs 1 at a time, beating well after each addition. Stir in the Monterey jack cheese, 2 tablespoons olives, green chiles and red pepper. Pour into the prepared pan.

Bake for 30 minutes. Cool in the pan for 10 minutes. Release the side of the pan and let cool completely. Spread the sour cream over the top. Chill, covered, until serving time.

To serve, remove the side of the pan. Place cheesecake on parsley-lined serving platter. Arrange the bell peppers, green onions, tomato and 2 tablespoon olives on top as desired. Serve with tortilla chips or crackers.

Note:
These toppings can also be used to make decorative arrangements on top of the cheesecake for holidays and other special events, such as a tree for Christmas, a heart for Valentine's Day, etc.

Makes 25 servings
Used by permission to Recipelink.com from Lake Isle Press
Source: Serves One by Toni Lydecker