Dips: Southwest Cheesecake 02 by Recipe Cottage

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	Southwest Cheesecake 02

		Southwest Cheesecake 1 1/2 cups tortilla chips, finely crushed in a food processor or blender 3 tablespoons butter 2 8-ounce packages cream cheese 2 eggs 1/4 teaspoons salt 1-8 ounce package shredded cheddar cheese or Monterey Jack Cheese 1-4 ounce can chopped green chilies, well drained 1 cup sour cream 2 tablespoon taco seasoning 1/2 cup finely diced red bell pepper 1/2 cup finely diced yellow bell pepper 1/2 cup finely diced green bell pepper 1/2 cup finely diced tomatoes 1/2 cup finely chopped black olives 1/2 cup finely chopped green olives 1/2 cup finely chopped green onions large bowl of tomato salsa Preheat the oven to 325 degrees F. Combine the crushed chips and butter and press into the bottom of a 9 inch springform pan. Bake 15 minutes. Set aside to cool. In the large mixer bowl, beat the cream cheese until fluffy. Beat in the salt and eggs, one at a time until smooth. Fold in the shredded cheese and green chilies. Pour into the prepared crust and bake for 30 minutes. Combine the sour cream and taco seasoning and pour over the hot cheesecake. Cool to room temperature and then refrigerate overnight. Just before serving, garnish decoratively with the diced and chopped garnish veges. Or place each of the garnish items in separate small bowls and allow each person to garnish his own serving with his choice of "goodies". Top each serving with as much tomato salsa as desired.