Southwest Appetizer Cheesecake

2/3 cup finely crushed tortilla chips
2 tbs margarine, melted
1 cup cottage cheese
Three 8 oz pkg cream cheese, softened
4 eggs
One 10 oz pkg. sharp natural cheddar cheese, shredded
One 4 oz can Chopped green chilies
One 8 oz container sour cream
One 8 oz container jalapeno cheddar gourmet dip
1 cup chopped tomato
1/2 cup chopped green onions
1/4 cup pitted ripe olive slices
Sour cream

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.

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Appetizers, Dips

Cajun Country -- New Iberia, Louisiana