• Cooking Time: 40
• Servings: 8
• Preparation Time: 10
• 2 packages (8 oz. size) cream cheese
• 2 cups shredded Jack cheese or Colby Monterey Jack cheese blend
• 2 cartons (8 oz size) sour cream
• 3 eggs
• 1 cup bottled mild or hot salsa
• 1 can (4.5 oz. size) diced green chile peppers, drained
• ***Assorted Toppings***
• chopped tomato
• sliced pitted ripe olives
• chopped green sweet pepper
• sliced green onions
• snipped fresh cilantro or parsley

1. Preheat oven to 350.
2. For filling, in a large mixing bowl, beat cream cheese with an electric mixer on medium speed until smooth.
3. Add Jack cheese and 1 carton of sour cream; beat until combined.
4. Add the eggs all at once, beating on low speed just until mixture is combined.
5. Pour filling into a 9" springform pan.
6. Place pan in a shallow baking pan.
7. Bake in a preheated oven for 35-40 minutes or until center of cheesecake appears nearly set when shaken.
8. Place pan on a wire rack.
9. Spoon remaining carton of sour cream onto hot cheesecake.
10. Let stand about 1 minute to soften.
11. Carefully spread over top.
12. Cool cheesecake thoroughly.
13. Cover and refrigerate for at least 4 hours or up to 24 hours before serving.
14. To serve, remove the side of the pan.
15. Sprinkle cheesecake with assorted toppings.

This first time I made this, everyone was so impressed! It looks so elegant for a party and everyone raves about it and asks me to make it to bring to parties. You can use whatever toppings you would like but I never forget to add my cilantro on top. Easy and Beautiful! Serve with crackers or tortilla chips or whatever you would like! Enjoy!!!