Mexican Cheesecake (savory)

Ingredients:
2 8-oz packages cream cheese
1-1/4 cups sour cream, divided
1 envelope taco seasoning
3 eggs, lightly beaten
1-1/2 cups (6 ounces) shredded sharp cheddar cheese
1 can (4 ounces) chopped green chilies
1 cup chunky salsa, drained

Preparation:
1. In a large bowl, beat cream cheese, 1/2 cup sour cream and taco seasoning until smooth.

2. Add eggs; beat on low speed just until combined.

3. Stir in cheddar cheese and chilies.

4. Transfer to a greased 9-in. springform pan. Place on a baking sheet.

5. Bake at 350° for 25-30 minutes or until center is almost set.

6. Spread remaining sour cream evenly over top.

7. Bake 5-8 minutes longer or until topping is set.

8. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

9. Refrigerate overnight.

10. Just before serving, spread salsa over cheesecake. Serve with tortilla chips or vegetables.