Chipotle Cheesecake

Ingredients

cup crushed tortilla chips

tablespoons margarine or butter, melted

packages (8 ounces each) cream cheese, softened

eggs

1/2

cup sour cream

cups shredded Colby-Monterey Jack cheese (8 ounces)

1/4

cup chopped drained roasted red bell peppers (from 7-ounce jar)

chipotle chilies in adobo sauce (from 7-ounce can), seeded and chopped (2 tablespoons)

tablespoon adobo sauce from can of chipotle chilies

Large tortilla chips, if desired

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1

Heat oven to 375°. Mix ingredients for Tortilla Crust until well blended. Press evenly in bottom of springform pan, 9x3 inches. Bake about 8 minutes or until golden brown.
2

Reduce oven temperature to 325°. Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Add eggs; beat until well blended. Beat in sour cream. Stir in cheese, bell peppers, chipotle chilies and adobo sauce until well blended. Spoon evenly over crust.
3

Bake uncovered 40 to 45 minutes or until center is set. Run knife around edge of cheesecake to loosen. Cool completely at room temperature, about 2 hours. Cover and refrigerate at least 2 hours but no longer than 24 hours. Remove side of pan. Serve cheesecake with tortilla chips.

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