1-1/2 cups very finely crushed corn chips
1/3 cup butter
4 pkgs. (8 oz. each) cream cheese, room temperature
1/3 cup heavy cream
4 extra large eggs
2 teaspoons mild chili powder
1 or 2 canned chipotle peppers, minced; or to taste
1 cup shredded smoked Gouda cheese
1 medium onion, peeled, chopped; sauté in 3 tbs. butter
1/2 cup fresh coriander leaves, minced
1/3 cup lean smoked ham, minced
Preheat the oven to 300ºF with the rack in the center position. Butter a 10-inch cake pan with 3-inch-high sides. Grind the chips in the work bowl of a food processor fitted with the metal blade until very fine. Add the butter and process for 20 seconds. Use this mixture to coat the bottom and halfway up the sides of the pan.
Place the cream cheese, cream, eggs, chili powder, and chipotles in the processor and process until completely mixed. Add the remaining ingredients and process just to blend, not to a smooth consistency.
Pour the batter into the prepared pan, shake to level the top, and set the pan in a large roasting pan. Add hot water to a depth of 2 inches up the sides of the cake pan. Bake the cake for 1 hour and 45 minutes. At the end of this time, turn off the oven, but let the cake remain inside with the door closed for 1 more hour.
Remove the pan to a counter and let rest until completely cool, at least another hour. Do not refrigerate. Cover the top with plastic wrap and un-mold onto a baking sheet. Invert onto a large cake plate. To serve, rim the cheesecake with salsa. Slice or serve with chips.