Cooking Directions

• Combine the tortilla chips and the butter in a small bowl. Press the mixture into the bottom of a 9-inch springform pan. Place the springform pan in a shallow baking pan.
• Beat the cream cheese, sour cream and eggs in a medium bowl with an electric mixer on medium speed until the mixture is smooth.  Stir in the cheese, onion, garlic and black pepper. Pour the cheese mixture into the pan.
• Bake at 350°F. for 30 minutes or until set.  Let the cheesecake cool in the pan on a wire rack for 20 minutes.  Cover the pan and refrigerate for 4 hours or overnight.
• Remove the cheesecake from the pan.  Top with the salsa and cut into 12 wedges.

Ingredients

• 3 ounces crushed tortilla chips(about 1 cup)
• 0.5 cup butter, softened (1 stick)
• 2 packages (8 ounces each ) cream cheese, softened
• 1 pint sour cream
• 2 egg
• 8 ounces shredded Cheddar cheese(about 2 cups)
• 0.5 cup chopped green onion
• 1 to 2 cloves garlic, minced
• 0.125 teaspoon black pepper
• 1 jar (16 ounces) Pace® Chunky Salsa