Ingredients:

• 3 eggs
• 1 & 1/2 cups – crushed tortilla chips
• 6 tbsp – melted Butter
• 2 x 8 ounce packages Cream cheese, at room temperature
• 1/4 cup – all-purpose flour
• 1 & 1/2 cups – sour cream, divided (1 cup and 1/2 cup)
• 1 Clove Garlic, minced or put through a Garlic press
• 4.5 ounce chopped Green chillies
• 1 fresh jalapeno, stemmed, seeded and minced
• 2 cups – GD cheddar cheese
• chopped Plum Tomatoes
• chopped green Onions
• diced black Olives
• chopped Cilantro

Method:

1. Preheat oven to 300*F.
2. Lightly grease the sides of a 9-inch spring form pan.
3. Pour the melted butter over the crushed tortilla chips and toss to combine.
4. Press on bottom and one-half inch up the sides of the pan.
5. Bake for 10 minutes.
6. Remove from oven and set aside.
7. With an electric mixer at high speed, beat the cream cheese until light and fluffy.
8. Add the eggs, one at a time and beat well.
9. Reduce mixer speed to low, and blend in the flour, 1 cup of the sour cream. Beat until smooth.
10. Add the garlic, green chillies and minced jalapeno.
11. Turn off the mixer and stir in the cheese.
12. Pour filling into crust, and bake for 1 hour.
13. Turn oven off, and leave cheesecake in the oven for 1 hour with the door closed.
14. Remove from oven and cool. When cool, loosen the cheesecake from the sides of the pan by running a knife around the inside edge.
15. Do not remove cheesecake from pan.
16. Cover and refrigerate for 1 hour.
17. When ready to serve, spring the pan and remove the cheesecake.
18. Spread the remaining 1.5 cup sour cream evenly over the top. Sprinkle with chopped tomatoes, green onions, olives and cilantro.