Fiesta Cheesecake

1-1/2 cups finely crushed tortilla chips

1/4 cup butter or margarine, melted

Two 8-ounce packages cream cheese, softened

One 3-ounce package cream cheese, softened

2 large eggs

2-1/2 cups (10 ounces) shredded Monterey Jack cheese with peppers

One 4-ounce can chopped green chiles, drained

1/4 teaspoon ground red pepper

One 8-ounce carton sour cream

1/2 cup chopped green pepper

1/2 cup chopped sweet yellow pepper

1/2 cup chopped sweet red pepper

1/2 cup green onions

1 medium tomato, chopped

2 Tablespoons finely chopped ripe olives

2 bunches fresh cilantro or parsley (optional)

Combine tortilla chips and butter; press onto bottom of a lightly greased 9 inch springform pan. Bake at 325 degrees for 15 minutes. Cool on a wire rack.

Beat cream cheese at medium speed with an electric mixer 3 minutes or until fluffy; add eggs, one at a time, beating after each addition. Stir in cheese, chiles, and ground red pepper. Pour into prepared pan, and bake at 325 degrees for 30 minutes. Cool 10 minutes on a wire rack. Place on a bed of fresh cilantro or parsley, if desired. Gently run a knife around edge of pan to release sides, and let cool completely. Spread sour cream evenly over top; cover and chill. Arrange green pepper and remaining ingredients on top as desired.

Yield: one 9 inch cheesecake or 25 appetizer servings.