Ingredients:
z;_. cup crushed tortilla chips
1 cup cottage cheese 4 eggs
1 (4-oz.) can green chiles
1 (8-oz.) package sour cream 1 cup chopped tomatoes
1/., cup ripe olives, sliced 112cup grated onion
2 Tbsp. melted margarine
3 (8-oz.) packages cream cheese 1 (10-oz.) package sharp natural cheddar cheese, shredded
1 (8-oz.) jalapeño cheddar gourmet dip (deli section)
Instructions:
Cofl’.lbine margarine and crumbs. Press on bottom of 9″ spring form pan. Bake at 325° for 15-20 min. Place cottage cheese in blender until smooth. In large bowl, cornbine cottage cheese and cream cheese. Add eggs; blend in cheddar and chiles. Pour over crusL Bake at 325° for l hr. Combine sour cream and dip mix and spread over cheese. Bake 10 min. more. Loosen, cool, chill. Top with tomato, green onion and olives. Fill center with sour cream. Serve with crackers.
Notes:
This is one of my favorite cheesecakes, served at Comfort Ele-mentary School and I have had people ask for the recipe many times. Such fond memories and such great people!!!
Servings Yield:
Serve with crackers
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