Salsa Cheesecake

1. 1

   In a small bowl, beat cream cheese and Monterey Jack cheese until light and fluffy. Beat in 1 cup sour cream just until combined. Add eggs; beat on low speed just until combined. Stir in the salsa and chilies.

2. 2

   Pour into a greased 9-in. springform pan. Place pan on a

3. 3

   . Bake at 350u00b0 for 40-45 minutes or until center is almost set.

4. 4

   Remove from the oven; immediately spread with remaining sour cream. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for at least 5 hours or overnight.

5. 5

   To serve, remove sides of pan. Garnish with guacamole and diced tomato. Serve with tortilla chips or crackers. Refrigerate leftovers.

* Per serving · 4 servings · Values may vary.

No additional tips available.