Mexican Cheesecake

By á-47

Ingredients

• 2 pkg. (8 oz each) cream cheese
• 1 1/4 cup sour cream, divided
• 1 envelope taco seasoning
• 3 eggs, lightly beaten
• 1 1/2 cups (6 oz) shredded cheddar cheese
• 1 can (4 oz) chopped green chilies
• 1 cup chunky salsa, drained
• Tortilla chips

Preparation

Step 1

In a large bowl, beat cream cheese, 1/2 cup sour cream and taco seasoning until smooth. Add eggs; beat on low speed just until combined. Stir in cheddar cheese and chilies.

Transfer to a greased 9" springform pan. Place on a baking sheet. Bake at 350 degrees for 25-30 minutes or until center is almost set. Spread remaining sour cream evenly over top. Bake 5-8 minutes longer or until topping is set.

Cool on a wire rack for 10 minutes. carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight.

Just before serving, spread salsa over cheesecake.

Serve with tortilla chips