Southwest Appetizer Cheesecake

2/3 cup finely crushed tortilla chips 2 tbsp melted margarine 1 cup cottage cheese 24 oz cream cheese softened 4 eggs 2-1/2 cups grated sharp cheddar cheese 4 oz chopped green chilies, drained 8 oz sour cream 8 oz jalapeno cheddar gourmet dip 1 cup chopped tomatoes 1/2 cup chopped green onions 1/4 cup sliced ripe olives

Preheat oven to 325 degrees. Combine tortilla chips and margarine; press into bottom of 9" springform pan. Bake 15 min. Meanwhile, place cottage cheese in food processor and process until smooth. IN bowl combine cottage cheese and cream cheese, mixing until well blended. Add eggs, 1 at a time, mixing well after each. Blend in cheddar cheese and chilies. Pour mixture over baked crust. Return to oven and bake 60 min. Combine sour cream and dip. Mix thoroughly. Spread mixture over hot cheesecake; return to oven and continue cooking 10 min. Remove from oven and coll slightly. Loosen cake from rim of pan. Cool completely before removing rim. Refrigerate chesecake until ready to serve. Top with tomatoes, green onions and olives before serving.

Makes alot....so good for a big crowd