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1
Grease the bottom of a 9-inch springform pan; line the side with parchment paper.
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2
Set the pan on a large square of heavy-duty foil; press up the side of the pan.
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3
Set aside.
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4
In a small bowl, mix together the ground tortilla chips, flour and butter; press into the prepared pan.
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5
Bake in the centre of a 350F oven until firm, about 10 minutes.
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6
Meanwhile, in a large bowl, beat the cream cheese until fluffy; beat in the eggs, one at a time.
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7
Beat in the lime juice, chili powder, cumin, oregano, salt and hot pepper sauce; blend in the sour cream.
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8
Pour over the base.
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9
Set the springform pan into a larger pan; pour enough hot water into the larger pan to come 1 inch up the side.
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10
Bake in the centre of a 325F oven until the edge is set but the centre still jiggles slightly, about 35 minutes.
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11
Run a hot wet knife around the inside of the pan.
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12
Turn the oven off.
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13
Let stand in the oven for 1 hour.
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14
Remove from the water and transfer to a rack; remove the foil and let cool.
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15
Cover and refrigerate until set, about 2 hours.
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16
For the salsa, stir the tomatoes, peppers, onions, garlic, coriander, lime juice, salt, pepper, and hot pepper sauce together in a medium bowl.
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17
Using a slotted spoon, spoon the salsa over the cheesecake.
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18
Serve with additional tortilla chips.
