Ingredients
1 cup crushed tortilla chips3 tablespoons butter, melted2 packages (8 ounces each) cream cheese, softened2 large eggs, lightly beaten2 cups shredded Monterey Jack cheese1 can (4 ounces) chopped green chiles, drained1 cup sour cream1 cup chopped sweet yellow pepper1/2 cup chopped green onions1/3 cup chopped tomato
Preparation
In a small bowl, combine tortilla chips and butter; press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 325° for 15 minutes or until lightly browned.
In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in Monterey Jack cheese and chiles; pour into crust.
Bake for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Spread sour cream over cheesecake. Carefully run a knife around edge of pan to loosen; cool for 1 hour. Refrigerate overnight.
Remove sides of pan. Garnish with yellow pepper, onions and tomato.
