Recipe: Fiesta Cheesecake with Tortilla Chip Crust (repost)

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
Makes 1 (9-inch) cheesecake

FOR THE CRUST:
1 1/2 cups finely crushed tortilla chips*
1/4 cup melted margarine
FOR THE FILLING:
2 pkg (8 oz each) plus 1 (3 oz) pkg cream cheese, softened
1/2 Tbsp chopped jalepeno peppers
1 tsp liquid from the jar of jalepeno peppers
Cayenne pepper, ground cumin, onion powder, garlic powder, and paprika to taste (start with 1/4 tsp or less of each)
2 large eggs
8 oz Pepper Jack cheese, shredded
2 oz cheddar, shredded fine
GARNISHES:
2 Tbsp sour cream
1 tsp each finely chopped red, yellow, and green bell peppers
Fresh cilantro or parsley (optional)

Combine the tortilla chips and margarine. Press onto the bottom of a lightly-greased 9-inch springform pan.

Bake in a 325 degree F oven for 15 minutes. Cool.

Beat the cream cheese until light. Add the jalepeno peppers and the 1 tsp jalapeno liquid; combine thoroughly. Add the cayenne, 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 shredded cheeses. Pour the cheese mixture onto the crust.

Bake at 325 degrees F for 30 minutes. Set pan on a rack to 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).

TO SERVE:
Garnish with a dollop of sour cream in the center and the finely-chopped red, yellow, and green peppers. (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.)

*A 7-oz bag will yield about 2 1/2 cups of crushed chips. "Spicier Nacho" tortilla chips will give the crust a lovely reddish color.