MEXICAN CHICKEN CHEESECAKE

1 1/2 c finely crushed tortilla chips
1/4 c butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
4 eggs
1 T Worcestershire sauce
1 t chili powder
1/4 t salt
2 (4.5-ounce) cans diced green chilies
1/4 c minced green onions
2 c cooked chicken
2 c shredded Monterey Jack cheese
1 (16-ounce) container sour cream
1 (3-ounce) can sliced black olives
Salsa
Tortilla Chips

Combine crushed tortilla chips and butter; press into the bottom and slightly up the sides, of a 9-inch springform pan. Set aside.

Beat cream cheese with an electric mixer and add eggs, Worcestershire sauce, chili powder and salt, beating to combine. Stir in green chilies and green onions. Pour half cream cheese mixture into prepared pan. Sprinkle with chicken and cheese; pour remaining cream cheese mixture on top.

Bake at 300°F for one hour. Remove from oven and spread with sour cream. Increase oven temperature to 350°F and bake cheesecake for an additional ten minutes. Remove from oven and cool completely in pan.

Run a sharp knife around the inside edge of pan after cooled. Cover and chill in refrigerator. Garnish with black olives.

Serve with salsa and chips. Yield 1 (9-inch) cheesecake. *May warm slightly in the microwave or serve at room temperature.

This I will definitely try, mama! Thanks for sharing! YUM!

I very much enjoy cream cheese and my FAV contribution when invited to friends' homes for movies or ballgames is any one of a hundred decorated cheese-balls I make.

My personal fav is one w/ smoked salmon and whiskey, deocrated w/ fresh blueberries... but I also make them w/ ham/pineapple, prosciutto/pine-nuts, blue cheese/toasted walnuts and many more!