1 cup crushed tortilla chips
3 tablespoons butter, melted
2 (8 ounce) packages cream cheese, softened
2 eggs, lightly beaten
2 cups shredded Monterey Jack cheese
1 (4 ounce) can chopped green chilies, Drained
Garnish:
1 cup sour cream
chopped yellow bell pepper
chopped red bell pepper
chopped green bell pepper
Sliced Olives
1/2 cup chopped green onions
1/3 cup chopped tomato
Combine tortilla chips and butter; press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 325 degrees F for 15 minutes.
In a large mixing bowl, beat the cream cheese and eggs on low speed just until combined. Stir in Monterey Jack cheese and chilies; pour over crust. Bake for 30-35 minutes or until center is almost set.
Place pan on a wire rack. 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 just before serving. Garnish: Spread top with sour cream and the rest of garnishes. Refrigerate leftovers.
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