Mexican Cheesecake Ole'

This makes for a festive presentation but it can be baked in a regular baking dish and sliced from there. It's firm enough to use as appetizers too, that will increase the servings. Prep time doesn't include 4 hours chill time. My son just slices it, heats a corn tortilla and fills it with the chilled mix, eat and run kinda kid.

• Ready In: 7 hrs
• Serves: 15-20

Ingredients

• Crust

• 1 1⁄2-2  cups tortilla chips, finely crushed
• 4 -5  tablespoons unsalted butter, melted

• Meat and Bean Filling

•  oil, for browning meat
• 1  lb  ground chuck
• 3 -4  garlic cloves, chopped fine
• 1 (15 1/2ounce) can  refried beans
•  salt and pepper, to taste

• Cream Filling

• 16  ounces cream cheese, softened
• 2  large eggs
• 1 (1 1/4ounce) envelope  taco seasoning
•  Tabasco sauce, few splashes to your taste
• 1 1⁄2-2  cups extra-sharp cheddar cheese, grated
• 1 (4 ounce) can green chilies, drained and chopped

• Topping

• 1 1⁄2 cups sour cream

• Garnishes

•  tomatoes, seeded and chopped
•  bell pepper, seeded and chopped
•  jalapeno, seeded and finely chopped
•  black olives or   pimento stuffed olive, sliced
•  salsa
•  lettuce, chopped
•  grated cheese
•  cilantro, chopped

Directions

1. Heat oven to 325°F.
2. Mix by hand the tortilla chips with melted butter. Press mixture into the bottom of a lightly oiled 9 inch springform pan.
3. Bake for 12 - 15 minutes, set aside to cool.
4. Brown beef and garlic in a skillet, drain. Stir in beans to mix, add salt and pepper to taste - set aside.
5. With an electric hand mixer blend well the softened cream cheese, eggs, taco seasonings and Tabasco sauce. Hand stir into mixture the cheese and chilies. Spread this mixture over the cooled crust.
6. Spread Meat and Bean filling over that layer.
7. Bake 25 - 30 minutes. Remove and cool on wire rack.
8. Cover and refrigerate 4 hours.
9. Spread sour cream over top, top with garnishes and chill for 2 hours. Slice, unmold and serve.