Sassy Southwest Cheesecake

Found a couple other sw cheesecakes ,but this one has guacamole!!

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

Bake at 350 for 12 minutes.

Cool in pan on a wire rack.

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.

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.

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.

tortilla chips, butter, cream cheese, monterey jack cheese, salt, sour cream, eggs, thick & chunky salsa, green chilies, guacamole, tomatoes