Sassy Southwest Cheesecake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 25
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine crushed tortilla chips and 1/4 cup softened butter, and press into bottom of a lightly greased 9-inch springform pan.
  • Bake at 350° for 12 minutes. Cool in pan on a wire rack.
  • Beat cream cheese, shredded cheese, and salt at medium speed with an electric mixer 3 minutes or until fluffy. Add 1 container sour cream, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Stir in salsa and chiles. Pour over prepared crust.
  • Bake at 350° for 40 minutes or until center is almost set. Remove pan from oven; let stand 10 minutes on a wire rack. Gently run a knife around edge of pan to loosen sides. Remove sides of pan; let cheesecake cool completely.
  • Stir together remaining 2 containers sour cream until smooth; spread evenly over top of cooled cheesecake. Cover and chill at least 3 hours or up to 1 day. Spread evenly with guacamole; sprinkle with diced tomatoes before serving. Serve with tortilla chips.
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