Texas Cheesecake

This is an award winning recipe I got from the local newspaper. The three-hour cook time includes about 2.5 hours chilling time before serving.

• Ready In: 3 hrs 30 mins
• Serves: 8-16
• Yields: 1 cheesecake

Ingredients

• 1  cup  finely crushed tortilla chips
• 1⁄4 cup margarine, melted
• 2 (8 ounce) packages cream cheese, softened
• 1  egg
• 8  ounces  shredded colby-monterey jack cheese
• 1⁄2 cup  chopped green chili (optional)
• 1  teaspoon garlic powder
• 2  tablespoons Tabasco sauce or 2  tablespoons Tabasco jalapeno sauce
• 1  cup sour cream
• 1  cup  chopped red bell pepper
• 1⁄2 cup  diced green onion
• 1⁄4 cup  sliced ripe olives

Directions

1. Preheat oven to 350.
2. Mix together crushed chips and melted margarine, then press into the bottom of a 9-inch springform pan.
3. Bake 15 minutes at 350.
4. Beat cream cheese and egg in a food processor or mixing bowl until well blended.
5. Mix in colby/jack cheese, chilies, garlic powder, and Tabasco sauce.
6. Pour mixture over crust.
7. Bake 30 minutes at 350 degrees.
8. When cake is done, remove from oven and spread sour cream over cheesecake.
9. Loosen cheesecake from rim of pan by running a sharp, thin knife around inside rim.
10. Let cheesecake cool before removing pan ring.
11. Top with red bell pepper, green onion, and sliced olives.
12. Refrigerate several hours, then serve with chips or crackers.