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1
Oven dry the tortillas at 200F directly on an oven rack for 45 minutes, until very crackly crisp.
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2
When the tortillas are cool, grind very fine in a food processor.
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3
Place in an airtight bag until ready to use.
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4
May be done several days ahead.
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5
Preheat oven to 350 degrees.
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6
Brush the inside of a 9-inch springform pan with melted butter and carefully coat with tortilla crumbs.
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7
Tap out excess and reserve for topping.
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8
In the bowl of an electric mixer or food processor, beat together the cheeses, sour cream, garlic, jalapenos, salsa, tomato paste, salt, pepper and eggs.
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9
Beat until smooth.
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10
Fold in the cilantro and beaten egg whites.
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11
Pour into prepared pan and sprinkle top evenly with remaining tortilla crumbs.
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12
Wrap bottom of pan in heavy aluminum foil to prevent leaking.
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13
Place pan inside a larger pan and pour in enough hot water to come up 1 inch.
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14
Bake for 70 minutes.
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15
Test center with a knife, which should come out clean.
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16
Cool in oven with door ajar.
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17
Remove sides from pan, but leave cake on the pan bottom.
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18
Place on platter.
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19
Surround with watercress.
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20
Place a bouquet of watercress on center of the cake.
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21
Garnish with crescents of avocado.
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22
Cut into wedges and serve with tomato salsa on the side.
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23
The cheesecake is best not refrigerated, so ideally, it should come out of the oven about 2 hours before serving time.
