Southwest Appetizer Cheesecake
Recipe By: Grits
2 T butter melted
1 c cottage cheese
3 package, 8 oz each cream cheese
4 c shredded sharp cheddar
2 cans diced green chilies, drained
8 oz sour cream
1 container jalapeno/cheese dip
1 c diced tomato
1/2 c diced green onion
1/4 c ripe olives, diced
Crush tortilla chips. Use 2/3 c and combine with butter. Press on bottom of 9"
springform pan. Bake at 325 for 15 min.
Process cottage cheese in blender or processor until smooth. Beat cream cheese
and cottage cheese together with mixer until well blended. Add eggs., 1 at a
time until well blended. Stir in cheddar cheese and chilies. Pour mixture over
baked crust. Return to oven, bake 60 min.
Combine sour cream and dip in small bowl. Mix thoroughly. Remove cheesecake from
oven and carefully pour sour cream mixture evenly over top. Return to oven and
bake 10 min more.
Remove cheese cake from oven. Let stand at room temp to cool slightly. Loosen
cake from rim of pan. Cool completely before removing rim.
Refrigerate until ready to serve.
Just before serving, make a circle around outside edge with chopped green
onions, then inside that a circle of chopped tomato and then in the middle put
the chopped olives.