1 C. finely crushed tortilla chips
3 T. butter or margarine, melted
2 packages (8 ounces ea) cream cheese, softened
1 packet taco seasoning (divided)
1 package shredded Colby/Monterey Jack cheese
1 can (4 ounce) chopped green chilies, drained
1 cup sour cream
1 C. chopped bell pepper
1/2 C. sliced green onion
1/3 C. chopped tomatoes
1/4 C. pitted ripe olive slices
Heat oven to 350°F. Stir in chips and butter in small bowl; press into 9-inch spring form pan. Bake 15 minutes.
Beat cream cheese and eggs in large mixing bowl at medium speed until well blended. Add 1/2 of taco seasoning. Mix in shredded cheese and chilies; pour over crust and bake 30 minutes.
Mix remaining taco mix with the sour cream. Spread sour cream over cheesecake. Bake for 15 more minutes.
Cool on a rack. Loosen cake from rim of pan. Refrigerate until ready to serve at least 30 minutes. Top with remaining ingredients just before serving.
Yield: 10 servings