Ingredients
3 teaspoons cornmeal3 packages (8 ounces each) cream cheese, softened1 envelope taco seasoning1/2 cup sour cream1/2 cup salsa2 large eggs, lightly beaten1 cup shredded pepper Jack cheese1 cup chopped green chiles, drained1/2 cup chopped ripe olivesTOPPING1 cup sour cream1/4 cup sliced ripe olives1/4 cup sliced green onions1/4 cup sliced cherry tomatoes1 jalapeno pepper, slicedAssorted crackers
Preparation
Sprinkle bottom of greased 9-in. springform pan with cornmeal; set aside. In a bowl, beat cream cheese until smooth. Add the taco seasoning, sour cream and salsa. Stir in the eggs, pepper Jack cheese and chiles. Fold in olives. Pour over cornmeal.
Place pan on a baking sheet. Bake at 350° 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.
