Taco Cheesecake

Submitted by Starscr292

3 tea. cornmeal
3 pkgs. (8 oz. ea.) cream cheese, softened
1 envelope taco seasoning
1/2 c. sour cream
1/2 c. salsa
2 eggs, lightly beaten
1 c. (4 oz.) shredded Pepper Jack cheese
1 can (4 oz.) chopped green chilies, drained
1/2 c. chopped ripe olives

TOPPING:

1 c. (8 oz.) sour cream
1/4 c. sliced ripe olives
1/4 c. sliced green onions
1/4 c. sliced cherry tomatoes
1 jalapeno pepper, sliced*

Sprinkle bottom of greased 9" springform pan with cornmeal; set aside.  In mixing bowl, beat cream cheese until smooth.  Add the taco seasoning, sour cream and salsa.  Stir in the eggs, pepper Jack cheese and chilies.  Fold in olives.  Pour over cornmeal.  Place pan on a baking sheet.  Bake at 350 degrees for 30-35 minutes or until center is almost set.  Cool on a wire rack for 10 minutes.  Carefully run a knife around edge of pan to loosen; cool for 1 hour.  (top of cheesecake may crack).  Refrigerate overnight.

Remove sides of pan.  Spread sour cream over top and sides of cheesecake.  Arrange olives, onions, tomato slices and jalapeno slices on top.  Serve with crackers

When cutting or seeding hot peppers, use rubber gloves or plastic gloves to protect hands.  Avoid touching your face.  I use Baggies as gloves if I don't have anything else.