Taco Cheesecake

Taco Cheesecake Crust:

1 cup finely crushed tortilla chips

3 tablespoon melted butter

Preheat oven to 350 degrees. Combine the crushed tortilla chips and butter then press into the bottom of a 9 inch spring form pan. Bake at 350 degrees for 15 minutes. Set aside to cool.

Filling:

2 (8 ounce) cream cheese, softened

1 packet taco seasoning, divided

2 eggs

1 package shredded Colby-Jack cheese

1 (4 ounce) can chopped green chilies, drained

1 cup sour cream

With an electric mixer, beat the cream cheese until smooth. Beat in the eggs until well blended. Add 1/2 of taco seasoning, the shredded cheese and chilies until blended and pour over crust. Bake at 350 degrees for 30 minutes.

Mix remaining taco mix with the sour cream and spread over the cheesecake. Continue baking for 15 more minutes then remove from the oven. Loosen the cake from the edge of the pan with a sharp knife but don't remove the rim. Cool to room temperature then refrigerate for 1/2 hour.

Remove the rim of the pan and garnish with following as desired.

Garnish:

1 chopped chopped green pepper

1/2 cup chopped green onion

1/3 cup chopped tomatoes

1/4 cup pitted and chopped ripe olives

Taco Cheesecake-->Savory Cheesecakes