Mexican Cheesecake

1. 1

   In a large bowl, beat cream cheese, 1/2 cup sour cream and taco seasoning until smooth. Add eggs; beat on low speed just until combined. Stir in cheddar cheese and chilies.

2. 2

   Transfer to a greased 9-in. springform pan. Place on a

3. 3

   . Bake at 350u00b0 for 25-30 minutes or until center is almost set. Spread remaining sour cream evenly over top. Bake 5-8 minutes longer or until topping is set.

4. 4

   Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

5. 5

   Just before serving, spread salsa over cheesecake. Serve with tortilla chips or vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.