Southwest Appetizer Cheesecake

This has to be the Cadillac of all savory cheesecakes. It has such elegant presentation and is so versatile that it is as comfortable at a wedding reception as it is for a BBQ! This is worth it's weight in gold!

• Ready In: 2 hrs 10 mins
• Serves: 10-12

Ingredients

•  plain tortilla chips or  nacho cheese flavored tortilla chips
• 2  tablespoons margarine, melted
• 1  cup cottage cheese
• 3 (8 ounce) packages cream cheese, softened
• 4  eggs
• 2 1⁄2 cups  shredded sharp cheddar cheese
• 1 (4 ounce) can  chopped green chilies, well drained
• 1 (8 ounce) container sour cream
• 1 (8 ounce) container  jalapeno cheddar cheese dip (I use Frito-Lay)
• 1  cup chopped tomato
• 1⁄2 cup green onion, chopped
• 1⁄4 cup  sliced sliced pitted black olives

Directions

1. Place tortilla chips in a large Ziploc bag.
2. Finely crush chips with mallet or rolling pin to measure 2/3 cup.
3. Preheat oven to 325 degrees.
4. Combine crushed chips and margarine; press onto bottom of 9-inch springform pan.
5. Bake 15 minutes.
6. Meanwhile, process cottage cheese in processor or blender until smooth.
7. Beat cream cheese and cottage cheese in large bowl with and electric mixer on med. speed until well blended.
8. Add eggs, 1 at a time, mixing well after each addition.
9. Stir in cheddar cheese and chilies.
10. Pour mixture over baked crust.
11. Return to oven; bake 60 minutes.
12. Combine sour cream and dip in small bowl; mix thoroughly.
13. Remove cheesecake from oven and carefully pour sour cream mixture evenly over top.
14. Return cheesecake to oven; bake 10 minutes more.
15. Remove cheesecake from oven.
16. Let stand at room temperature to cool slightly.
17. Loosen cake from rim of pan; cool completely before removing rim.
18. Refrigerate cheesecake until ready to serve.
19. Just before serving, top with the tomatoes, green onions and olives.
20. Cut into wedges to serve.
21. Note: The 8 oz. cans of jalepeño cheddar dip are found, usually, on the rack in front of the tortilla chips, and potato chips.