Monterey Cheesecake

Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly. Chill time not included.

• Ready In: 1 hr
• Serves: 10-12

Ingredients

• The Crust

• 1 1⁄2 cups  finely crushed  corn chips
• 1⁄4 cup  shredded monterey jack pepper cheese (with peppers)
• 2  tablespoons butter, melted

• The Filling

• 2 (8 ounce) packages cream cheese, softened
• 2  large eggs
• 2 1⁄2 cups  shredded monterey jack cheese (with peppers)
• 1  garlic clove, finely minced
• 1  teaspoon ground cumin
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon  ground red pepper
• 1  large avocado, peeled, sliced
• 1 (8 ounce) container sour cream

• Toppings

• 1  small red bell pepper, chopped
• 2  large avocados, peeled and sliced
•  corn chips, to serve (try the blue corn chips for color)

Directions

1. Combine crushed corn chips, 1/4 cup shredded Cheese and butter; press in the bottom and up sides of a lightly greased 9-inch springform pan.
2. Bake at 325° for 10 minutes.
3. Cool on a wire rack.
4. Beat cream cheese at medium speed with an electric mixer 3 minutes or until light and fluffy.
5. Add eggs, 1 at a time, beating well after each addition.
6. Stir in remaining 2 1/2 cups shredded Cheese, garlic, cumin, salt and red pepper.
7. Spread half of mixture in prepared pan.
8. Arrange 1 sliced avocado over top, and spread with remaining cream cheese mixture.
9. Bake cheesecake at 325° for 30-35 minutes.
10. Cool 10 minutes on a wire rack.
11. Gently run a knife around sides of pan.
12. Cool completely.
13. Spread sour cream evenly over top; cover with plastic wrap and chill 8 hours.
14. Arrange chopped bell pepper and remaining sliced avocado on top.
15. Serve with corn chips.