Chicken-Chile Cheesecake

This tasty gem is supposed to be from the Feb.1992 Southern Living. I found it written on a scrap of paper in a recipe box that I bought at an estate sale so I can't be sure of it's accurate to the original. It can be used as an appetizer (serve with tortilla chips or crackers) or the main course. Use this recipe to get rid of leftover chicken (or turkey at Thanksgiving!). It makes 8-10 servings as a main course but at least double that as an appetizer. Great for parties!

• Ready In: 1 hr 30 mins
• Serves: 8-10
• Yields: 1 cake

Ingredients

• 1 1⁄3 cups  finely crushed tortilla chips
• 1⁄4 cup butter or 1⁄4 cup margarine, melted
• 24  ounces cream cheese, softened (3 pkgs- 8 ounces each)
• 4  large eggs
• 1  tablespoon chili powder (I use 1 tsp. cause we're sissies)
• 1  teaspoon cumin (I skip this cause we like it better without this)
• 1  teaspoon Worcestershire sauce
• 1⁄4 teaspoon salt
• 3  tablespoons  minced green onions
• 1 1⁄2 cups  finely shredded  cooked chicken
• 2  cans  chopped green chilies, drained (4 ounces each)
• 1 1⁄2 cups  shredded monterey jack cheese (6 ounces)
• 16  ounces sour cream (1 carton)
• 1  teaspoon seasoning salt

• Garnish

•  minced green onion, black olives, chopped tomatoes
•  picante sauce

Directions

1. Combine the tortilla chips and butter.
2. Press on the bottom and 1 inch up the sides of a 9-inch springform pan, or deep dish pie pan.
3. Set aside.
4. Beat the cream cheese with an electric mixer at high speed until light and fluffy.
5. Add the eggs, one at a time, beating well after each addition.
6. Stir in the chili powder, cumin, Worcestershire sauce, salt and minced green onions.
7. Pour half of the cream cheese mixture into the prepared pan.
8. Sprinkle with the chicken, chiles and Monterey Jack cheese.
9. Carefully pour the remaining cream cheese mixture on top.
10. Bake at 350 F for 10 minutes; reduce the heat to 300F, and bake for an additional hour or until set.
11. Cool completely on a wire rack.
12. Combine the sour cream and seasoned salt.
13. Spread evenly over the top of the cheesecake.
14. Cover and chill for at least 8 hours.
15. Just before serving, top with granishes and serve with picante sauce.