- 1 cup crushed tortilla chips
- 3 tablespoons butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 2 eggs, lightly beaten
- 2 cups shredded Monterey Jack cheese
- 1 (4 ounce) can chopped green chilies, drained
- 1 cup sour cream
- 1 cup chopped yellow bell pepper
- 1/2 cup chopped green onions
- 1/3 cup chopped tomato
- Combine tortilla chips and butter; press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 325 degrees F for 15 minutes.
- In a large mixing bowl, beat the cream cheese and eggs on low speed just until combined. Stir in Monterey Jack cheese and chilies; pour over crust. Bake for 30-35 minutes or until center is almost set.
- Place pan on a wire rack. Spread sour cream over cheesecake. Carefully run a knife around edge of pan to loosen; cool for 1 hour. Refrigerate overnight. Remove sides of pan just before serving. Garnish with yellow pepper, onions and tomato. Refrigerate leftovers.