I got this one out of the paper…and it was good!

Chile Cheesecake

2 to 3 cups crushed tortilla chips (about 1 medium-size bag)

4 tablespoons melted butter

3 (8-ounce) packages 1/3 less fat cream cheese, at room temperature

3 medium eggs

8 ounces pepper jack cheese, grated

1/2 to 3/4 cup sour cream

1 cup pico de gallo, drained

3/4 cup shredded cheddar cheese

Preheat oven to 325 degrees.

Coat a 9-inch springform pan with cooking spray.  (This pan makes a nice presentation.)

Crush the chips.  Transfer to a bowl and toss with melted butter.  Spread in the prepared springform pan.  Bake at 325 degrees for 10 to 12 minutes.  This can be done in advance.

Place cream cheese in a food processor – or use a mixer, and process/beat until smooth.  Add eggs and pepper jack cheese and mix well.  Mound in large spoonfuls over the chip crust and spread carefully to distribute evenly.  Bake at 325 degrees for 25 minutes.

Remove and cool 6 to 8 minutes, then spread with sour cream and top with drained pico de gallo.  Garnish with a mound of shredded cheddar.

Makes 8 to 10 servings.

Serve with tortilla chips or crackers.