This is an appetizer
intended to be served 
with tortilla chips
or crackers

SERVES 16 to 20 

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 cheese
  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. 

Notes: Put the green onion in a circle 
around the top outside edge, 
next the tomatoes 
and then the olives 
in the middle.

This is really fancy looking 
when you serve it. 
I always get complements 
when I make this for Woody's art openings. 
It is also very good
right out of the oven hot.

ENJOY