Crust

1 13oz bag tortilla chips, crushed
1⁄4 cup butter, softened

Crush the chips in a large ziplock bag. Add the butter, mix together and press into bottom of springform pan.

Bake in a preheated 350-degree oven for 10 minutes.

Filling

2   8-ounce packages cream cheese, softened
1   cup Cheddar cheese, shredded
1   cup Monterey Jack cheese, shredded
2   cups sour cream, divided
1   1-ounce package taco seasoning
3   eggs
1   4-ounce can green chiles, drained and chopped OR 1/4 cup salsa (let drain for about 5 minutes
1   cup guacamole, for garnish

If using a stand mixer (KitchenAid type), cream together the cream cheese and eggs, on medium, for about 4 minutes. If using a hand mixer, set to high and mix for same length of time. Add 1 cup sour cream, taco seasoning and two cheeses. Fold in chiles/salsa. Bake in a preheated 350-degree oven for 35 to 45 minutes.

Remove from oven, let cool for 10 minutes and put remaining 1 cup of sour cream on top. Return to oven and bake for another 5 minutes.

Cool completely before removing from springform pan. Can be refrigerated overnight. Garnish with salsa, and guacamole; serve with chips.

(Darrin Ellis-May)