Shelly's Recipe

TEXAS CHEESECAKE WITH BLUE CORN TORTILLA CHIPS

Category: Cold

2/3 cup finely crushed tortilla chips
2 tbsp margarine, melted
1 cup cottage cheese
3 (8 oz) pkg cream cheese, softened
4 eggs
2 1/2 cup shredded sharp cheddar cheese
1 (4 oz) can green chilies, drained
1 (8 oz) carton sour cream
1 (8 oz) carton jalapeno cheddar dip
1 cup chopped tomatoes, for garnish
1/2 cup chopped green onions, for garnish
1/2 cup sliced ripe olives, for garnish

Preheat oven to 325. Combine chips and margarine; (I sometimes do more than the 2/3 cup crumbs) press onto bottom of 9inch springform pan. Bake for 15 minutes.

Place cottage cheese in food processor or blender container; process until smooth. Combine cottage cheese and cream cheese until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in cheddar cheese and chilies. Pour mixture over baked crust. Return to oven and bake 1 hour or until set in center.

Combine the sour cream and cheddar dip; mix thoroughly. Spread mixture over hot cheesecake; return to oven and continue baking for 10 minutes. Cool for 30 minutes in oven, remove, cool completely before refrigerating. To serve, loosen rim of pan. Top cheesecake with a ring of tomatoes, green onions and black olives. Surround with blue corn tortilla chips.