Cheesecake - Southwest (Robyn made)

By á-47

Makes and lot. Looks like this can be cut in half.

Ingredients

• 1 cup finely crushed tortilla chips
• 3 Tbsp. butter, melted
• 2 pkgs. (8 oz each) cream cheese, softened
• 1 pkg. taco seasoning (4 Tbsp), divided
• 2 eggs
• 1 pkg. shredded Colby/Monterey Jack cheese
• 1 can 94 oz) chopped green chiles, drained
• 1 cup sour cream
• 1/2 cup chopped bell pepper
• 1/2 cup sliced green onion
• 1/3 cup chopped tomatoes
• 1/4 cup pitted ripe olive slices

Preparation

Step 1

Heat oven to 350 degrees. Stir in chips and butter in small bowl; press into 2 4/5" spring form pans and 2 round terra cotta individual casserole dishes

Beat cream cheese and eggs in large mixing bowl at medium speed until well blended. Add 2 Tbsp. taco seasoning. Mix in shredded cheese, chiles, bell pepper, green onion, tomatoes and olives; pour over crust and bake 30 minutes.

Mix remaining 2 Tbsp. taco seasoning with the sour cream. Spread sour cream over cheese cake. Bake for 15 more minutes.

Cool on a rack. Loosen cake from rim of pan. Refrigerate until ready to serve at least 30 minutes.