Green Chile Cheesecake

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 15
• 1 cup breadcrumbs
• 2 ounces shredded fresh parmesan cheese
• 1 1/2 teaspoons chili powder
• 1/4 cup butter, melted
• 1 tablespoon oil
• 2 tablespoons lime juice
• 3 garlic cloves, minced
• 1 cup frozen corn, thawed
• 2 (4 1/2 ounce) cans chopped green chilies
• 2 teaspoons cumin
• 1 1/2 teaspoons salt
• 1/4 teaspoon hot pepper sauce
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup sour cream
• 3 eggs
• 4 ounces shredded monterey jack cheese
• 7 small cherry tomatoes, halved
• 2 (12 ounce) packages cornbread crackers

Recipe

• 1 heat oven to 325°f in medium bowl, combine bread crumbs, parmesan cheese and chili powder, mix well. stir in melted butter. pat in bottom and 1 inch up sides of ungreased 9 inch springform pan. set aside.
• 2 heat oil in medium skillet over medium heat until hot. add onion, stir to coat. add lime juice, cook 4 to 5 minutes or until onion has softened, stirring frequently.
• 3 add garlic, cook and stir 30 to 60 seconds or until fragrant. remove from heat. add corn, chiles, cumin salt and hot pepper sauce. mix well. set aside.
• 4 beat cream cheese in large bowl on medium speed until fluffy. beat in sour cream. reduce speed to low, beat in eggs one at a time, scraping down sides of bowl after each addition. stir in monterey jack cheese. stir in chile mixture. pour in crust lined pan.
• 5 bake at 325 f for 55 to 65 minutes or just until center of cheesecake is set. cool cheesecakein pan on wire rack for 1 hour. cover, refrigerate at least 3 hours before serving.
• 6 just before serving, run knife around adge of cheesecake to loosen, remove sides of pan. arrange halved tomatoes around edge of cheesecake. serve with crackers.