Combine crumbs and margarine; press onto bottom of 9 inch springform Pan. Bake at 325F for 15 minutes. Place cottage cheese in blender container. Cover; process on high speed until smooth.
In large mixing bowl of electric mixer, combine cottage cheese and cream cheese mixing at medium speed until well blended. Add eggs, one a time, mixing well after each addition. Blend in cheddar cheese and chilies; pour over crust. Bake at 325F for 1 hour.
Combine sour cream and dip; mix well. Spread over cheesecake; continue baking 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with tomatoes, green onions, olives and sour cream. To serve, cut into wedges or spread on crackers.
Cajun Country -- New Iberia, Louisiana