Southwest Appetizer Cheesecake
www.candyscountrycooking.net

Southwest Appetizer Cheesecake:  

  Tortilla chips

2 T. margarine, melted
1 c. cottage cheese
3 pkg. 8 oz. each cream cheese, softened
4 eggs
2-1/2 c. (10 oz.) shredded sharp cheddar
1 can (4 oz.) chopped green chilies, well drained
1 8 oz. container sour cream
1 8 oz. container jalapeno-cheddar dip
1 c. chopped tomatoes
1/2 c. chopped green onions
1/4 c. sliced, pitted ripe olives


Place tortilla chips in a large plastic food bag; seal and finely crush with mallet or rolling pin to measure 2/3 cup.

Preheat oven to 325* F. Combine crushed chips and margarine. Press into the bottom of a 9" springform pan. Bake for 15 minutes. Meanwhile, process cottage cheese in a food processor or blender until smooth. Beat cream cheese and cottage cheese in large bowl with an electric mixer at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Stir in the cheddar cheese and chilies. Pour mixture over baked crust. Return to oven; bake for
60 minutes.

Combine sour cream and dip in a small bowl; mix thoroughly. Remove cheesecake from oven and carefully pour sour cream mixture over top. Return cheesecake to oven. Bake 10 minutes more. Remove cheesecake from oven. Let stand at room temperature to cool slightly. Loosen cake from
rim of pan; cool completely before removing rim. Refrigerate cheesecake until ready to serve. Just before serving top with tomatoes, onions and olives. Cut into wedges to serve. Serves 10 to 12 first-course
appetizers.

Note: Put the green onion in a circle around the top outside edge, next the tomatoes and then the olives in the
middle.