Ingredients:
1 1/2 cups tortilla chips, finely crushed
1/4 cup butter, melted
2 8oz. pkg. cream cheese, softened
2 cups Monterey jack cheese, grated
2 8oz sour cream
3 eggs
1 8oz. jar salsa
1 4oz. can green chilies, chopped
1 6 oz. avocado dip
1 8 oz jar salsa, drained
tortilla chips

Preparation:
Preheat oven to 350. Combine tortilla chips and butter. Press into bottom of a lightly greased 9" springform pan. Place this on a cookie sheet and bake for 10 min. Combine cream cheese and monterey jack cheese in a large bowl. Beat with an electric mixer until light and fluffy. Beat in one carton of sour cream. Add eggs all at once; beat at low speed only until ingredients are combined. Stirn in a jar of salsa and green chilies. Pour mixture on top of tortilla crust in springform pan. Place on baking sheet and bake for 40-45 min. or until the center is almost set. Spread remaining sour cream immediately over top of the hot cheesecake. Cook on a wire rack. To serve, remove sides of pan. Dollop avocado dip and drained salsa alternately around edge of cheesecake. Served with tortilla chips.
** this can be served warm or chilled

By:Katie