1 c. finely crushed tortilla chips
3 tbsp. butter, melted
2 (8 oz.) pkg. cream cheese, softened
2 eggs
1 (8 oz.) pkg. shredded Colby or Monterey Jack cheese
1 (4 oz.) can chopped green chilies, drained
1 c. sour cream
1 c. chopped yellow or orange pepper
1/2 c. green onion slices
1/3 c. chopped tomatoes
1/4 c. pitted ripe olive slices

Preheat oven to 325 degrees. Stir together chips and butter in small bowl; press onto bottom of 9-inch springform pan. Bake 15 minutes.

Beat cream cheese and eggs in large mixing bowl at medium speed with electric mixer until well blended. Mix in shredded cheese and chilies; pour over crust. Bake 30 minutes.

Spread sour cream over cheesecake. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with remaining ingredients just before serving.