My friend Kathryn Davis of Jackson, who is truly a wonderful cook, shared this delicious recipe with me. Perfect for summertime or anytime, enjoy this Southwestern Cheesecake!
2 (8 ounce) packages cream cheese
2 cups sharp cheddar cheese, shredded
1 package taco seasoning mix
16 ounces sour cream, divided
Small can green chiles, chopped and drained
1/2 cup chunky medium salsa
2 cups chunky salsa
2 cups of fresh guacamole
Shredded cheddar cheese
Beat first three ingredients until blended; then add one egg at a time, beating after each addition. Stir in one cup of sour cream, and then fold in green chiles. Pour cream cheese mixture into 10″ spring form pan. Bake at 350 degrees for 45 minutes. Combine remaining cup of sour cream chill overnight. Spread guacamole over torts. Garnish as desired with toppings and serve with scoop-style corn chips or crackers.
Yield: About 50 servings.