Taco Cheesecake

 Lisa from Akron Ohio requested this, Enjoy!

2 tablespoons cornmeal

16 ounces cream cheese, softened

1 envelope taco seasoning

1/2 cup sour cream

1/2 cup salsa

2 eggs, lightly beaten

1 cup shredded pepper Jack cheese

4 ounces chopped green chilies, drained

1/2 cup chopped ripe olives

—–TOPPING:—–

1 cup sour cream

1/4 cup sliced ripe olives

1/4 cup sliced green onions

1/4 cup sliced cherry tomatoes

1 jalapeno pepper, sliced

Assorted crackers

1. Sprinkle bottom of greased 9-in. springform pan with cornmeal; set aside.

In a bowl, beat cream cheese until smooth. Add the taco seasoning, sour

cream and salsa. Stir in the eggs, pepper Jack cheese and chilies. Fold in

olives. Pour over cornmeal.

2. Place pan on a baking sheet. Bake at 350° for 30-35 minutes or until

center is almost set. Cool on a wire rack for 10 minutes. Carefully run a

knife around edge of pan to loosen; cool for 1 hour. (Top of cheesecake may

crack.) Refrigerate overnight.

3. Remove sides of pan. Spread sour cream over top and sides of cheesecake.

Arrange olives, onions, tomato slices and jalapeno slices on top. Serve with

crackers. Yield: 18-20 servings.

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