Mexican Cheesecake

1 ¼ cups cups crushed tortilla chips/Doritos

2 tbsp butter, softened

8 oz ounces ricotta cheese

24 oz cream cheese, softened

2 eggs

8 oz shredded cheddar cheese, or so

1 (4-ounce) can chopped green chiles

1 packet taco seasoning, I used homemade taco seasoning.

8 oz sour cream

8 oz jalapeno cheddar cheese dip

Chopped tomatoes

Sliced black olives

Chopped green onions

Preheat the oven to 325 degrees

Combine the chips and butter and press into the bottom of a 9-inch springform pan. Combine the ricotta cheese, cream cheese, eggs (added one at a time), cheddar cheese and green chilies in a food processor until blended. Pour into the springform pan and bake until it sets, about one hour. Remove from the oven. Let cool.

Mix together the sour cream and cheese dip, and spread over the cheesecake. Cool at room temperature for one hour. Before serving, sprinkle the top with the tomatoes, black olives and green onions.

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Mexican Cheesecake