Every good thing given and every perfect gift is from above, coming down from the Father of lights,
with whom there is no variation or shifting shadow. (James 1:17)

Southwest Cheesecake

1 cup finely crushed totrilla chips
3 T. butter or margarine, melted
2 pkgs. (8 oz. ea) cream cheese, softened
1 packet taco seasoning
2 eggs
1 package shredded Colby/Montery Jack cheese
1 can (4 oz.) chopped green chiles, drained
1 cup sour cream
1 cup chopped bell pepper
½ cup sliced green onion
1/3 cup chopped tomatoes
¼ cup pitted ripe olive slices

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Heat oven to 350ºF. Stir in chips and butter in small bowl; press into 9” springform pan. Bake 15 minutes. Beat cream cheese and eggs in large mixing bowl at medium speed until well blended. Mix in shredded cheese and chilies; pour over crust and bake 30 minutes. Spread sour cream over cheesecake. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate until ready to serve at least 30 minutes. Top with remaining ingredients just before serving. TIP: you can also add ½ packet of taco seasoning with the cheese and chiles if you want a bit more spice. Makes 16-20 servings.