Spicy Cheesecake

Photo: flickr user Bob B. Brown

Ingredients

16 ounces Cream Cheese, softened

2 cups Shredded Jack Cheese

16 ounces Dairy Sour Cream, divided

3 Eggs

1 cup Salsa

4 ounces Diced Green Chilies, drained

6 ounces Frozen Avocado Dip, thawed

1 cup Chopped, Seeded Tomato

Tortilla Chips

Preparation

Beat cream cheese and jack cheese with an electric mixer until light and fluffy. Beat in 8 ounces sour cream. Add eggs all at once; beat on low speed until just combined. Stir in salsa and chilies.

Pour mixture into a 9-inch springform pan. Place on a baking sheet. Bake at 350F degrees for 40 to 45 minutes or until the center is almost set.

Immediately spread remaining 8 ounces sour cream over top of cheesecake.

Cool on a rack. Cover; chill 3 to 24 hours.

To serve, remove sides of the pan. Spoon avocado dip around edge of cheesecake and sprinkle with tomato. Cut into wedges and serve with tortilla chips.