SOUTHWEST CHEESECAKE APPETIZER

(Submitted by Sandy)

SERVES 10 to 12

Sandy writes: "Here is a recipe I have been serving at holiday parties since 1994. This is a tried and true very elegant appetizer for any party. Looks very fancy. Also-its not real spicy, add some jalapenos to the cream cheese to zip it up before you bake it, if you want it spicy. "

INGREDIENTS

Tortilla chips

2 tablespoons margarine, melted

1 cup cottage cheese

3 packages (8 ounces each) cream cheese, softened

4 eggs

2-1/2 cups (10 ounces) shredded sharp cheddar

1 can (4 ounces) chopped green chilies, well drained

1 container (8 ounces) sour cream

1 container (8 ounces) jalapeno-cheddar dip

1 cup chopped tomatoes

1/2 cup chopped green onions

1/4 cup sliced, pitted ripe olives

Place tortilla chips in a large plastic food bag; seal and finely crush with mallet or rolling pin to measure 2/3 cup.

Preheat oven to 325° F. Combine crushed chips and margarine. Press into the bottom of a 9-inch springform pan. Bake for 15 minutes.

Meanwhile, process cottage cheese in a food processor or blender until smooth. Beat cream cheese and cottage cheese in large bowl with an electric mixer at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Stir in the cheddar cheese and chilies. Pour mixture over baked crust. Return to oven; bake for 60 minutes.

Combine sour cream and dip in a small bowl; mix thoroughly. Remove cheesecake from oven and carefully pour sour cream mixture over top. Return cheesecake to oven. Bake 10 minutes more. Remove cheesecake from oven. Let stand at room temperature to cool slightly. Loosen cake from rim of pan; cool completely before removing rim. Refrigerate cheesecake until ready to serve. Just before serving top with tomatoes, onions and olives. Cut into wedges to serve.