Southwestern Cheesecake

This is great appetizer cheesecake. Feeds a bunch. Serve it with tortilla chips and celery sticks. Cook time includes chill time.

• Ready In: 3 hrs 20 mins
• Serves: 8-10

Ingredients

• 1  cup  finely crushed tortilla chips
• 2  tablespoons margarine, melted
• 2 (8 ounce) packages cream cheese, softened
• 2  eggs
• 1 (8 ounce) package  shredded colby-monterey jack cheese
• 1 (4 ounce) can  chopped green chilies, drained
• 1  cup sour cream
• 1  cup  chopped yellow bell peppers or 1  cup orange bell peppers or 1  cup red bell pepper (or a combo of all 3)
• 1⁄2 cup  chopped green onion
• 1⁄4 cup  sliced black olives
• 1⁄3 cup chopped tomato

Directions

1. Preheat oven to 325.
2. Stir together chips and margarine and press into a 9-inch springform pan.
3. Bake for 15 minutes.
4. Beatg cream cheese and eggs in large bowl at medium speed until well blended.
5. Stir in the co-jack cheese and the chilis and pour over crust.
6. Bake for 30 minutes.
7. Cool completely.
8. Spread sour cream over cheese cake and sprinkle on toppings.
9. Chill 1-2 hours.
10. Remove from cake pan after chilling.
11. Let sit out to"soften" a little or you'll break your tortilla chips!
12. before serving.
13. Serve on platter surrounded by tortilla chips and celery sticks.