Source: Casa Sedona Bed & Breakfast Inn, Sedona, Arizona
1 1/2 cups finely crushed tortilla chips
1/4 cup butter or margarine, melted
16 ounces cream cheese, softened
3 ounces cream cheese, softened
2 large eggs
2 1/2 cups (10 ounces) shredded Monterey
jack cheese with peppers
1 (4 ounce) can chopped green chiles, drained
1/4 teaspoon ground red pepper
1 (8 ounce) carton sour cream
1/2 cup chopped green pepper
1/2 cup chopped sweet yellow pepper
1/2 cup chopped sweet red pepper
1/2 cup green onions
1 medium tomato, chopped
2 tablespoons finely chopped ripe olives
2 bunches fresh cilantro or parsley (optional)
Combine tortilla chips and butter; press onto bottom of a lightly greased 9-inch spring-form pan. Bake at 325 degrees F for 15 minutes. Cool on a wire rack.
Beat all 19 ounces of cream cheese at medium speed with an electric mixer for 3 minutes or until fluffy; add eggs, one at a time, beating after each addition. Stir in cheese, chiles and ground red pepper. Pour into prepared pan, and bake at 325 degrees F for 30 minutes. Cool 10 minutes on a wire rack.
Place on a bed of fresh cilantro or parsley, if desired. Gently run a knife around edge of pan to release sides, and let cool completely. Spread sour cream evenly over top; cover and chill.
Arrange green pepper and remaining ingredients on top as desired.
Yields one 9-inch cheesecake or 25 appetizer servings.