Ingredients 1 cup crushed corn chips 2 tablespoons butter 1 1/2 packages (12 ounces) cream cheese, softened 2 eggs 1 1/4 cups shredded Cheddar cheese 2 tablespoons chopped green chilies 1 teaspoon garlic powder 1/2 teaspoon chili powder 1/3 cup spicy cheddar cheese dip 1/2 cup sour cream Tools Performance Pans Springform Pan, 6-Inch Cheesecake Pan Instructions Click to mark complete - Preheat oven to 325°F. Lightly spray 6-inch springform pan with vegetable pan spray. - For crust, combine corn chips and butter in small bowl; press into bottom of prepared pan. Bake 10 minutes. Cool and set aside. - To prepare filling, beat cream cheese in medium bowl with electric mixer until smooth and creamy. Add eggs, one at a time; beat well. Stir in cheese, chilies, garlic powder and chili powder; blend well. Pour over prepared crust. Place pan on sheet pan; bake 40-45 minutes or until almost set in center. - Meanwhile, mix together topping ingredients in small bowl. Remove pan from oven and gently spread topping over baked cheese spread. Bake an additional 10 minutes. Remove pan from oven; cool 1 hour. Cover and refrigerate at least 2 hours or until ready to serve. Place cheese spread on serving plate; surround with pita chips.
