Recipe Swap

1½  c. crushed tortilla chips

6 T. butter melted

2 ) 8 oz. pkgs. cream cheese room temperature

3 eggs

1/4 c. all purpose flour

1 ½  c. sour cream  divided (1 c. ñ 1/2 c.

1 garlic clove minced or put through a garlic press

4 ½  green chiles can chopped

1 fresh jalapeño  stemmed  seeded ñ  minced

2 c. Colby Monterey Jack or cheddar cheese Mexican Blend shred

~Garnish

plum or roma tomatoes chopped

green onions with few stems chopped

black olives diced

cilantro leaves only chopped

 Preheat oven 300°F. Lightly grease sides of a 9" spring-form pan.

Pour melted butter over crushed tortilla chips - toss to combine. Press on bottom ñ 1½ “ up sides of  pan. Bake 10 minutes. Remove from oven ñ set aside.

With an electric mixer at high speed- beat cream cheese until light ñ fluffy. Add eggs- one at a time- beat to incorporate. Reduce mixer speed to low ñ blend in the flour-1 cup sour cream. Beat until smooth. Add garlic- green chiles ñ minced jalapeño. Turn off mixer ñ stir in cheese.

Pour filling into crust- bake 1 hour. Turn oven off- leave cheesecake in oven 1 hour with door closed. Remove from oven and cool. When cool- loosen cheesecake from sides of pan by running a knife around inside edge. Do not remove cheesecake from pan. Cover -chill 1 hour.

Spring pan when ready to serve - remove cheesecake. Spread remaining 1/2 cup sour cream evenly over top ñ sprinkle with chopped tomatoes- green onions-olives ñ cilantro.