Southwest Cheesecake

INGREDIENTS:
11/2 cups finely crushed blue tortilla chips (Use regular if you can't find the blue)
1/4 cup butter, softened
2 (8-ounce) packages cream cheese, softened
2 cups (8 ounces) shredded Monterey Jack cheese
1/4 teaspoon salt
3 (8-ounce) containers sour cream, divided
3 large eggs
1 cup thick and chunky salsa
1 (4-ounce) can chopped green chiles, drained
1 cup fresh or frozen guacamole (thawed)
1 medium-size tomato, seeded and diced
Tortilla chips or crackers


PreparationCombine crushed tortilla chips and 1/4 cup softened butter, and press into bottom of a lightly greased 9-inch springform pan.Bake at 350° for 12 minutes. Cool in pan on a wire rack.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.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.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.

YieldMakes 25 appetizer servings
Recipe from Southern Living Magazine