Chicken-Chile Cheesecake

Ingredients

• 1 1/3 cups finely crushed tortilla chips
• 1/4 cup butter or margarine, melted
• 24 ounces cream cheese, softened (3 pkgs- 8 ounces each)
• 4 large eggs
• 1 tablespoon chili powder (I use 1 tsp. cause we're sissies)
• 1 teaspoon cumin (I skip this cause we like it better without this)
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 3 tablespoons minced green onions
• 1 1/2 cups finely shredded cooked chicken
• 2 cans chopped green chilies, drained (4 ounces each)
• 1 1/2 cups shredded monterey jack cheese (6 ounces)
• 16 ounces sour cream (1 carton)
• 1 teaspoon seasoning salt

Garnish

• minced green onion, black olives, chopped tomatoes
• picante sauce

Directions

1. 1

   Combine the tortilla chips and butter.

2. 2

   Press on the bottom and 1 inch up the sides of a 9-inch springform pan, or deep dish pie pan.

3. 3

   Set aside.

4. 4

   Beat the cream cheese with an electric mixer at high speed until light and fluffy.

5. 5

   Add the eggs, one at a time, beating well after each addition.

6. 6

   Stir in the chili powder, cumin, Worcestershire sauce, salt and minced green onions.

7. 7

   Pour half of the cream cheese mixture into the prepared pan.

8. 8

   Sprinkle with the chicken, chiles and Monterey Jack cheese.

9. 9

   Carefully pour the remaining cream cheese mixture on top.

10. 10

    Bake at 350 F for 10 minutes; reduce the heat to 300F, and bake for an additional hour or until set.

11. 11

    Cool completely on a wire rack.

12. 12

    Combine the sour cream and seasoned salt.

13. 13

    Spread evenly over the top of the cheesecake.

14. 14

    Cover and chill for at least 8 hours.

15. 15

    Just before serving, top with granishes and serve with picante sauce.