Mexican Cheesecake ****

By Nilson

Ingredients

• 2/3 cup finely crushed tortilla chips
• 2 Tablespoons margarine-melted
• 1 cup cottage cheese
• 3 8 ounce packages cream cheeses
• 4 eggs
• 1 1/2 cup grated cheddar
• 1 4 ounce can chopped green chilies
• 1 1/2 cup sour cream, divided
• 1 cup jalapeño cheddar dip
• 1 cup diced tomato
• 1/2 cup sliced green onion 1/2 cup sliced black olives

Details

Preparation time 60mins

Preparation

Step 1

Combine tortilla crumbs and margarine. Press into bottom of 9 inch springform pan. Bake at 325 15 minutes. Using hand mixer on high, whip cottage cheese until smooth. Add cream cheese and mix at medium speed until smooth. Add eggs, 1 at a time, mixing well after each addition. Fold in cheese and chilies. Pour in pan. Bake at 325 for 1 hour.

Combine 1 cup sour cream and dip mixing well. Spread mixture on cheesecake and bake 10 minutes more. Allow cheesecake to cool for at least 1 hour before removing sides of springform pan. Garnish with tomatoes, green onion, olives and dollops of remaining 1/2 cup sour cream. Cut into wedges and serve with crackers.