Makes 10 to 12 servings.

2/3 c. finely crushed tortilla chips
2 tbsp. butter, melted
1 c. cottage cheese
3 (8 oz.) pkgs. cream cheese, softened
4 eggs
1 oz. shredded sharp natural Cheddar cheese
1 (4 oz.) can chopped green chilies, drained
1 (8 oz.) container jalapeno Cheddar gourmet dip
1 c. chopped tomatoes
1/2 c. chopped green onions
1/4 c. pitted ripe olives (sliced)

Preheat oven to 325 degrees. Combine tortilla chips and butter and press the mixture onto the bottom of a 9 inch springform pan. Bake for 15 minutes. Meanwhile, place the cottage cheese in a blender or food processor. Cover and process on high speed until smooth. In the large bowl of an electric mixer, combine the cottage cheese and cream cheese, mixing at medium speed until well blended. Add the eggs, one at a time, mixing well after each addition. Blend in the Cheddar cheese and chilies. Pour the mixture over the baked crust. Return the pan to the oven and bake for 1 hour.

Combine the sour cream and dip; mix thoroughly. Spread the mixture over the hot cheesecake; return to the oven and continue baking for 10 minutes. Remove from the oven and let cool slightly. Loosen the cake from the rim of the pan; cool completely before removing the rim. Refrigerate the cheesecake until ready to serve. Top with tomatoes, green onions and olives before serving.