Savory Santa Fe Cheesecake

Got the original recipe from TOH and changed a few of the amounts to suit our tastes. It has to be CHILLED OVERNIGHT before serving so adjust your plans accordingly.

• Ready In: 8 hrs 45 mins
• Serves: 16-20

Ingredients

• 1  cup tortilla chips, crushed
• 3  tablespoons butter, melted
• 2 (8 ounce) packages cream cheese, softened
• 2  eggs, lightly beaten
• 2  cups monterey jack cheese, shredded
• 1 (4 ounce) can green chilies, drained
• 1  cup sour cream
• 1  cup  yellow pepper, diced
• 1  cup green onion, chopped
• 1⁄2 cup tomatoes, diced

Directions

1. In a small bowl, combine the crushed chips and butter and mix well.
2. Press into the bottom of a lightly greased 9 inch springfoam pan.
3. Place this on a baking sheet with sides and bake at 325 degrees for 15 minutes.
4. In a large bowl, combine the cream cheese and eggs on low speed until well blended.
5. Stir in the Monterey Jack cheese and the chilies and pour over the baked crust.
6. Bake at 30-35 minute or until center is almost set.
7. Remove the pan from the oven and top the cheesecake with the sour cream.
8. Gently run a knife around the edge of the pan to loosen the cheesecake, then cool for one hour.
9. Refrigerate the cheesecake overnight.
10. Before serving, remove the sides of the pan just before serving.
11. Garnish with the pepper, onion and tomatoes before serving.
12. Serve with crackers or chips.
13. Refrigerate leftovers.