Ingredients

• 1 1/2 cups finely crushed blue tortilla chips
• 1/4 cup butter, softened
• 2 (8 ounce) packages cream cheese, softened
• 2 cups shredded monterey jack cheese
• 1/4 teaspoon salt
• 3 (8 ounce) containers sour cream, divided
• 3 large eggs
• 1 cup thick & chunky salsa
• 1 (4 ounce) can chopped green chilies, drained
• 1 cup guacamole (thawed if frozen)
• 1 medium tomatoes, seeded and diced
• tortilla chips or cracker

Instructions

1. Combine crushed tortilla chips and 1/4 cup softened butter, and press into bottom of a lightly greased 9-inch springform pan.

2. Bake at 350° for 12 minutes. Cool in pan on a wire rack.

3. Beat cream cheese, shredded cheese, and salt at medium speed with an electric mixer 3 minutes or until fluffy. Add 1 container sour cream, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Stir in salsa and chiles. Pour over prepared crust.

4. Bake at 350° for 40 minutes or until center is almost set. Remove pan from oven; let stand 10 minutes on a wire rack. Gently run a knife around edge of pan to loosen sides. Remove sides of pan; let cheesecake cool completely.

5. Stir together remaining 2 containers sour cream until smooth; spread evenly over top of cooled cheesecake. Cover and chill at least 3 hours or up to 1 day. Spread evenly with guacamole; sprinkle with diced tomatoes before serving. Serve with tortilla chips.