1 package (8 ounce) shredded colby/montery jack cheese
1 can (4 ounce) chopped green chilies, drained
1 cup sour cream
1 cup chopped bell pepper
1/2 cup sliced green onion
1/3 cup chopped tomatoes
1/4 cup pitted ripe olive slices
Directions:
1. Heat oven to 350 degrees. 2. Stir in chips and butter in small bowl; pressinto 9-inch spring form pan. 3. Bake15 minutes. 4. Beat cream cheese and eggs in large mixing bowl at medium 5. speed until well blended. 6. Mix in shredded cheese and chilies; pour overcrust and bake 30 minutes. 7. Spread sour cream over cheesecake. 8. Loosen cake from rim of pan; cool before removing rim of pan. 9. Refrigerate until ready to serve at least 30 minutes. 10. Top with the remaining ingredients just before serving. 11. TIP: you can also add 1/2 packet of taco seasoning with the cheese and chilies if you want a bit more spice.
