Chicken Chili Cheesecake

This is definitely a crowd pleaser and makes a large amount, so it's great for a cocktail party or just having friends over.

Chicken Chili Cheesecake

1 1/13 cups finely crushed tortilla chips

1/4 cup butter. mnelted

3 (8 ounce) cream cheese, softened

4 eggs

1 t. chili powder

1 t. Worcestershire

1/4 t. salt

3 T finely chopped green onions

2 (4.5 ounce) cans chopped green chilies

1 (16 ounce jar of your favorite picante sauce
1 1/2 cups shredded cooked chicken (may use rotisserie)

1 1/2 cups Monterey Jack cheese, shredded

1 (16 ounce) sour cream

1 t. seasoned salt

Garnish:

Green Onions

Cilantro

Avocados

Shredded cheese

Tomato

Combine: Tortilla chips and butter.  Press up sides 1 inch and bottom of  10" springform pan. Set aside.

Beat: Cream cheese on high speed of electric mixer until fluffy; add eggs one at a time and beat after each addition.  Stir in chili powder, worcestershire, salt, green onions and green chilies.

Pour half of mixture into prepared pan.  Spread with picante and sprinkle chicken and cheese. Carefully, pour remaining cream cheese mixture on top.  Bake 350 for 10 minutes; reduce heat to 300 and bake an additional hour until set.  Cool completely in pan.

Mix sour cream and seasoning salt; spread evenly on top of cooled cheesecake.  Cover and chill 8 hours or overnight.  Garnish with green onions, cilantro, avocados, shredded cheese and tomato. Remove sides of springform pan and serve with chips or crackers. Some like a side of salsa also.