1 1/2 cups finely crushed tortilla chips
1/4 cup butter or margarine, melted
2 8 ounce packages cream cheese, softened
1 3 ounce package cream cheese, softened
2 large eggs
2 1/2 cups shredded Monterey Jack cheese with peppers
1 4 ounce can chopped green chiles, drained
1/4 teaspoon ground red pepper
1 8 ounce carton sour cream
1/2 cup chopped green pepper
1/2 cup chopped sweet yellow pepper
1/2 cup chopped sweet red pepper
1/2 cup green onions
1 medium tomato, chopped
2 tablespoons finely chopped ripe olives
2 bunches fresh cilantro or parsley, optional
Combine tortilla chips and butter; press onto bottom of a lightly greased 9 inch springform pan. Bake at 325F for 15 minutes. Cool on a wire rack. Beat cream cheese at medium speed with an electric mixer 3 minutes or until fluffy; add eggs, one at a time, beating after each addition. Stir in cheese, chiles and ground red pepper. Pour into prepared pan, and bake at 325F for 30 minutes. Cool 10 minutes on a wire rack. Place on a bed of fresh cilantro or parsley, if desired. Gently run a knife around edge of pan to release sides and let cool completely. Spread sour cream evenly over top; cover and chill. Arrange green pepper and remaining ingredients on top as desired. Makes 1 9 inch cheesecake or 25 appetizer servings.
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