1 1/2 c finely crushed tortilla chips (ex. hint of lime)
1/4 c melted butter
1 c cottage cheese
3 packages (8 oz) softened cream cheese
2 1/2 c (10 oz) shredded sharp Cheddar cheese
1 can (4 oz) chopped green chilies, drained
3 cloves garlic, minced
3 tbl tomato paste
1 tsp dried oregano
1 1/2 tsp ground cumin
1/2 tsp garlic powder
1 tsp chili powder
1/2 tsp freshly ground black pepper
1/4 tsp cayenne pepper
1/4 tsp salt
1 container (8 oz) sour cream
1 container (8 oz) jalapeno Cheddar cheese dip
1 c chopped tomatoes
1/2 c chopped green onions
1/4 c sliced black olives
1/2 c chopped cilantro
Preheat oven to 350 degrees.
Combine crushed tortilla chips and softened butter, and press into bottom of a lightly greased 9-inch springform pan.
Bake at 350° for 12 minutes. Cool in pan on a wire rack.
Meanwhile, place cottage cheese in food processor and process until smooth.
In the bowl of an electric mixer, beat together the cheeses, chilies, garlic, tomato paste, and spices. Mix at medium speed until well blended.
Add eggs, one at a time, mixing well after each addition.
Fold in the cilantro.
Pour into prepared pan.
Bake for 60 minutes.
Combine sour cream and dip; mix thoroughly. Spread mixture over hot cheesecake; return to oven and continue baking 10 minutes.
Cool in oven with door ajar.
Run a knife along the side of the cake and pan to help loosen. Remove outer ring.
Place on platter.
Garnish with green onions, tomatoes, avocado and black onions. If using avocado serve immediately to prevent browning.