Ingredients needed:
* 2 packages of reduced-fat cream cheese (8 ounces each)
* 1 1/4 cups of reduced-fat sour cream divided
* 1 envelope of taco seasoning
* 3 eggs, slightly beaten
* 1 1/2 cups of shredded sharp cheddar cheese (6 ounces each)
* 1 can of chopped green chilies
* 1 cup of chunky salsa, drained
* Tortilla chips or fresh vegetables
Preparation steps:
* Preheat oven to 350 degrees.
* In a large bowl, beat cream cheese, 1/2 cup of sour cream and taco seasoning until smooth. Add eggs, beat on low speed just until combined. Stir in cheddar cheese and chilies.
* Transfer to a greased 9-inch springform pan. Place on a baking sheet. Bake at 350 degrees for 30 minutes or until center is almost set. Spread the remaining sour cream evenly over top. Bake for 7 minutes more. Cook on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight.
* Remove sides of pan. Just before serving, spread salsa over cheesecake. Serve with the tortilla chips or vegetables.
Enjoy
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