16 Ounces Softened Cream Cheese
2 Cups Monterey Jack Sheese, Shredded
24 Ounces Sour Cream
3 Large Eggs
1 Cup Salsa, Mild or HOT
4 Ounces Canned Diced Green Chili Peppers, drained
1 Cup Guacamole
1 Medium Tomato, seeded and finely chopped
Tortilla Chips
Directions:
Combine the Cream Cheese and Monterey Jack cheese in a bowl and beat until light and fluffy. Beat in 8 ounces of the Sour Cream and add the 3 Eggs all at once and continue to beat at a low speed until just combined. Stir in the Salsa and Chili Peppers and pour into a 9" Spring-Form-Pan.
Set the pan on a baking sheet and place in the center of a preheated 350 degree oven. Bake for 40 to 45 minutes or until the center is almost set. Immediately spread the remaining Sour Cream over the top being carefull as the the top of the cheesecake will be somewhat delicate at this point.
Cool on a wire rack. Cover and refrigerate for 3 to 24 hours. Before service, remove the sides of the spring pan and garnish with guacamole, in a ring, and top with the chopped tomato. Sever with Tortilla chips. *Note: This should serve about 20 people*
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