1 cup finely crushed tortilla chips
3 tablespoons butter or margarine, melted
2 packages (8 ounces each) cream cheese, softened
1 packet taco seasoning
2 eggs
1 package (8 ounce) shredded Colby/Montery Jack cheese
1 can (4 ounce) chopped green chilies, drained
1 cup sour cream
1 cup chopped bell pepper
1/2 cup sliced green onion
1/3 cup chopped tomatoes
1/4 cup pitted ripe olive slices

Heat oven to 350 degrees. Stir in chips and butter in small bowl; press
into 9-inch spring form pan. Bake
15 minutes. Beat cream cheese and eggs in large mixing bowl at medium
speed until well blended. Mix in shredded cheese and chilies; pour over
crust and bake 30 minutes.
Spread sour cream over cheesecake. Loosen cake from rim of pan; cool
before removing rim of pan. Refrigerate until ready to serve at least 30
minutes. Top with the remaining ingredients just before serving.

TIP: you can also add 1/2 packet of taco seasoning with the cheese and
chilies if you want a bit more spice.

16-20 servings