Shelly's Recipe

MEXICAN CHEESECAKE

Category: Spreads -- Cold

2 packages (8 ounces each) cream cheese
1-1/4 cups sour cream, divided
1 envelope taco seasoning
3 eggs, lightly beaten
2 cups shredded sharp cheddar or Monterey jack cheese
1 can (4 ounces) chopped green chilies
1 cup chunky salsa, drained
1 cup guacamole
1 medium tomatoes, seeded and finely chopped
2 (2 ounce) cans sliced black olives
2 bunches green onions, chopped
Tortilla chips or fresh vegetables

In a large bowl, beat cream cheese, 1/2 cup sour cream and taco seasoning until smooth. Add eggs; beat on low speed just until combined. Stir in cheese and chilies. Transfer to a greased 9-in. springform pan. Place on a baking sheet. Bake at 350 for 25-30 minutes or until center is almost set.

Spread remaining sour cream evenly over top. Bake 5-8 minutes longer or until topping is set.

Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Just before serving, spread salsa, guacamole, chopped tomato, black olives and green onions over cheesecake. Serve with tortilla chips or vegetables. Yield: 24 servings.