Recipe(tried): Texas Cheesecake with Blue Corn Tortilla Chips (appetizer)

Texas Cheesecake with Blue Corn Tortilla Chips

2/3 cup finely crushed tortilla chips
2 tablespoon margarine, melted
1 cup cottage cheese
3 (8 ounce) packages cream cheese, softened
4 eggs
2 1/2 cup shredded sharp cheddar cheese
2-3 jalapeno peppers, finely chopped
1 (8 ounce) carton sour cream
1 (8 ounce) carton jalapeno cheddar dip
1 cup chopped tomatoes, for garnish
1/2 cup chopped green onions, for garnish
1/2 cup sliced ripe olives, for garnish

Preheat oven to 325 F. Combine chips and margarine; press onto bottom of 9-inch springform pan. Bake for 15 minutes. Place cottage cheese in food processor or blender container; process until smooth. In large bowl of electric mixer, combine cottage cheese and cream cheese, mixing at medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in cheddar cheese and jalapenos. Pour mixture over baked crust. Return to oven and bake 1 hour or until set in center. Combine the sour cream and cheddar dip; mix thoroughly. Spread mixture over hot cheesecake; return to oven and continue baking for 10 minutes. Cool for 30 minutes in oven, remove, cool completely before refrigerating. To serve, loosen rim of pan. Top cheesecake with a ring of tomatoes, green onions and black olives. Surround with blue corn tortilla chips.

Source: Adapted from a recipe found at Gail's Recipe Swap