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1
Place tortilla chips in a large Ziploc bag.
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2
Finely crush chips with mallet or rolling pin to measure 2/3 cup.
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3
Preheat oven to 325 degrees.
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4
Combine crushed chips and margarine; press onto bottom of 9-inch springform pan.
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5
Bake 15 minutes.
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6
Meanwhile, process cottage cheese in processor or blender until smooth.
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7
Beat cream cheese and cottage cheese in large bowl with and electric mixer on med. speed until well blended.
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8
Add eggs, 1 at a time, mixing well after each addition.
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9
Stir in cheddar cheese and chilies.
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10
Pour mixture over baked crust.
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11
Return to oven; bake 60 minutes.
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12
Combine sour cream and dip in small bowl; mix thoroughly.
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13
Remove cheesecake from oven and carefully pour sour cream mixture evenly over top.
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14
Return cheesecake to oven; bake 10 minutes more.
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15
Remove cheesecake from oven.
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16
Let stand at room temperature to cool slightly.
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17
Loosen cake from rim of pan; cool completely before removing rim.
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18
Refrigerate cheesecake until ready to serve.
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19
Just before serving, top with the tomatoes, green onions and olives.
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20
Cut into wedges to serve.
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21
Note: The 8 oz. cans of jalepeno cheddar dip are found, usually, on the rack in front of the tortilla chips, and potato chips.
