Sassy Southwest Cheesecake

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• 1 1/2 cups finely crushed blue tortilla chips
• 1/4 cup butter, softened
• 2 (8 ounce) packages cream cheese, softened
• 2 cups shredded monterey jack cheese
• 1/4 teaspoon salt
• 3 (8 ounce) containers sour cream, divided
• 3 large eggs
• 1 cup thick & chunky salsa
• 1 (4 ounce) can chopped green chilies, drained
• 1 cup guacamole (thawed if frozen)
• 1 medium tomato, seeded and diced
• tortilla chips or cracker

Recipe

• 1 combine crushed tortilla chips and 1/4 cup softened butter, and press into bottom of a lightly greased 9-inch springform pan.
• 2 bake at 350° for 12 minutes. cool in pan on a wire rack.
• 3 beat cream cheese, shredded cheese, and salt at medium speed with an electric mixer 3 minutes or until fluffy. add 1 container sour cream, beating until blended. add eggs, 1 at a time, beating until blended after each addition. stir in salsa and chiles. pour over prepared crust.
• 4 bake at 350° for 40 minutes or until center is almost set. remove pan from oven; let stand 10 minutes on a wire rack. gently run a knife around edge of pan to loosen sides. remove sides of pan; let cheesecake cool completely.
• 5 stir together remaining 2 containers sour cream until smooth; spread evenly over top of cooled cheesecake. cover and chill at least 3 hours or up to 1 day. spread evenly with guacamole; sprinkle with diced tomatoes before serving. serve with tortilla chips.