Chicken Taco Cheesecake

Found this several years ago I believe in Southern Living Cookbook. Made it last year for a cook off at my work and won 1st place. The presentation is impressive when you place the toppings in a circle around the cheesecake. I usually start with a center mound of picante and add other toppings around this. Not as hard as it sounds.

• Ready In: 1 hr 25 mins
• Serves: 15

Ingredients

• 1 2⁄3 cups  finely crushed tortilla chips
• 1⁄4 cup butter or 1⁄4 cup margarine, melted
• 3 (8 ounce) packages cream cheese, softened
• 4  large eggs
• 1⁄2 cup mayonnaise (not Miracle Whip)
• 1 (1 1/4ounce) package  taco seasoning mix
• 2  tablespoons all-purpose flour
• 1 1⁄2 cups  drained and finely chopped canned premium  white chicken meat
• 1 1⁄2 cups  shredded colby-monterey jack cheese (6 oz)
• 1 (8 ounce) carton sour cream

• TOPPINGS

•  sliced ripe olives
•  cooked whole kernel corn
•  chopped green onion
•  chopped fresh tomato
•  picante sauce or  salsa

Directions

1. Combine tortilla chips and butter; stir well.
2. Firmly press into bottom of 10” spring form pan; set aside.
3. Beat cream cheese until creamy; add eggs one at a time beating well after each addition.
4. Add mayonnaise, taco seasoning and flour; beat at low speed until smooth.
5. Stir in chicken and cheese.
6. Pour batter into prepared pan.
7. Bake at 325 for 55 minutes.
8. Spread sour cream on top of cheesecake and bake 10 additional minutes.
9. Let cool to room temperature in pan on wire rack.
10. Cover and chill at least 8 hours.
11. To serve carefully remove sides of pan.
12. Arrange toppings on cheesecake.
13. Serve with picante sauce.