Total Time
3hrs 20mins
Prep 20 mins
Cook 3 hrs

This is served as an appetizer. It's really very good. Everytime I make it, either for the office or a family gathering, it disappears quickly!!

Ingredients Nutrition


  1. Preheat oven to 300. Lightly grease the sides of a 9" springform pan.
  2. Pour the melted butter over the crushed tortilla chips and toss to combine.
  3. Press on bottom and one-half inch up the sides of the pan. Bake for 10 minutes. Remove from oven and set aside.
  4. With an electric mixer at high speed, beat cream cheese until light and fluffy. Add eggs, one at a time, and beat to incorporate.
  5. Reduce mixer to low and blend in flour and 1 cup sour cream. Beat until smooth.
  6. Add garlic, green chilies and minced jalapeno. Turn off mixer and stir in cheese.
  7. Pour filling into crust, and bake for 1 hour. Turn off oven for 1 hour with the door closed. Remove from oven and cool.
  8. When cool, loosen the cheesecake from the sides of the pan by running a knife around the inside edge.
  9. DO NOT REMOVE from pan. Cover and refrigerate for 1 hour.
  10. When ready to serve, spring the pan and remove the cheesecake. Spread the remaining 1/2 cup sour cream evenly over the top and sprinkle with chopped tomatoes, green onions, olives and cilantro.
  11. Cut into thin wedges and watch it disappear!