1 cup Crushed Tortilla Chips
1 stick of Butter (melted)
2 8 oz. packages Cream Cheese (softened)
1 16 oz. container of Sour Cream
2 cups shredded Mexican Cheese Blend
1/2 cup Green Onions (chopped)
2 Garlic Cloves (minced)
1/4 teaspoon Black Pepper
1 16 oz. jar CaJohns Fruit or Berry Salsa (your favorite)
Mix the crushed tortilla chips with the butter in a bowl. Press the mixture into the bottom of a 9 inch spring-form pan. Place the prepared pan on a shallow sided baking pan.
Beat the cream cheese, sour cream and eggs in a bowl with an electric mixer. Stir in the cheese blend, onions, garlic and pepper. Pour mixture into the prepared pan.
Bake at 350° for 30 minutes or until a knife comes out of the center clean. Cool the cheesecake on a wire rack. Cover and refrigerate for 3 hours. Remove from the pan and top with the salsa. Cut into wedges and serve!