Shelly's Recipe

FIESTA CHEESECAKE

Category: Cold

1 1/2 cups finely crushed tortilla chips
1/4 cup melted butter
2 (8-oz) plus 1 (3-oz) pkgs cream cheese, softened
1/2 tbsp chopped jalepeno peppers
1 tsp liquid from the jar of jalepeno peppers
1/4 tsp red pepper, cumin, onion powder, garlic powder, and paprika, or to taste
2 large eggs
8 oz Pepper Jack cheese, shredded
2 oz cheddar, shredded fine
For garnish: 2 tbsp sour cream, and 1 tsp each finely chopped red, yellow, and green peppers

Combine the tortilla chips and margarine. Press onto the bottom of a lightly-greased 9" springform pan. Bake at 325 for 15 minutes. Cool.

Beat the cream cheese until light. Add the jalepeno peppers and the 1 tsp of liquid, combine thoroughly. Add the red pepper, cumin, onion powder, garlic powder, and paprika, tasting to adjust before adding the eggs. Beat in the eggs, one at a time. Stir in the cheeses.
Pour the cheese mixture onto the crust. Bake at 325 for 30 minutes.

Cool for 10 minutes. Run a knife around the edge and remove the side of the pan. If not serving within a couple hours, cool completely, wrap airtight, and store in the refrigerator (let it stand at room temperature for an hour before serving). Garnish with a dollop of sour cream in the center and the finely-chopped red, yellow, and green peppers.