Chicken Chili Cheesecake
1-1/3 cup finely crushed tortilla chips
1/4 cup butter or margarine, melted
3 pkgs. (8 oz. each) soft cream cheese
4 large eggs
1 teaspoon chili powder
1 teaspoon Worchestershire sauce
1/4 teaspoon salt
3 tablespoons minced green onions
1-1/2 cups finely shredded cooked chicken
2 cans (4 oz each) chopped green chilies - drained
1-1/2 cups shredded Monterey Jack cheese (6 ounces)
16 oz. sour cream
1 teaspoon seasoned salt
Garnish: minced green onions
Combine the tortilla chips and butter. Press on the bottom and 1 inch up the sides of a 9-inch springform pan. Set aside.
Beat the cream cheese with an electric mixer at high speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the chili powder, worcestershire sauce, salt and minced green onions.
Pour half of the cream cheese mixture into the prepared pan. Sprinkle with the chicken, chiles and monterey jack cheese.
Carefully pour the remaining cream cheese mixture on top. Bake at 350°F for 10 minutes; reduce the heat to 300°F, and bake for an additional hour or until set. Cool completely on a wire rack.
Combine the sour cream and seasoned salt. Spread evenly over the top of the cheesecake.
Cover and chill for at least 8 hours.
Garnish, if desired, and serve with picante sauce.