1 cup finely crushed tortilla chips
3 tablespoons butter, melted
2 pkgs. (8 oz. each) cream cheese, softened
1 pkg. taco seasonings
2 large eggs
10 ounces Colby/Monterey Jack cheese blend, shredded
1 tablespoon minced garlic
1/2 cup diced yellow onion
4 ounces chopped green chilies, drained
8 ounces sour cream
1 cup chopped red bell pepper
1/2 cup sliced green onion
1/3 cup diced fresh tomato
1/4 cup sliced ripe olives
Heat oven to 350ºF.
Crust: Mix crushed chips and butter in a small bowl, making sure chips are well coated in butter then press into a 9-inch spring form pan. Bake 15 minutes.
1st Layer: Beat cream cheese and eggs in a large mixing bowl until well blended. Add 1/2 pkg. of the taco seasoning. Mix in shredded cheese, chilies, diced onion, and minced garlic. Pour into baked crust and bake for an additional 30 minutes.
2nd Layer: Mix remaining taco seasoning with the sour cream. Spread this mixture over cheese cake and bake for an additional 15 minutes. Cool cheesecake on a rack. Loosen cake from rim of pan. Refrigerate until ready to serve, at least 30 minutes. This cheesecake can be made a day ahead. Top cooled cheesecake with garnish ingredients just before serving.