Recipes

Combine the tortilla chips and margarine and press the mixture onto the bottom of a 9" spring

pan.

Bake for 15 minutes.

Place the cottage cheese in a blender, food processor or mixer and beat until smooth.

Combine the cottage cheese and cream cheese,

mixing a medium speed until well blended.

Add the eggs, one at a time and mix between additions.

Blend in the cheddar cheese and chiles.

Pour the mixture over the baked crust.

Return the pan to the oven and bake for 1 hour at 325F.

Combine the sour cream or option and Knorr or chicken consomme and mix thoroughly.

Spread the mixture over the hot cheesecake;

return to the oven and continue baking for another 10 minutes.

Remove from the oven and let cool slightly. Loosen the cake from the rim of the pan; cool completely before removing the rim.

Refrigerate the cheesecake until ready to serve.

Top with the tomatoes, chives, olives and avocadoes.

I put the olives in the middle and arrange the avocado slices, tomatoes and chives in a pinwheel fashion, but be creative and do

whatever suits your fancy.