2/3 c. finely crushed tortilla chips
2 tbsp. butter, melted
1 c. cottage cheese
3 pkgs. (8 oz. each) cream cheese, softened
4 eggs
1 pkg. (10 oz.) sharp cheddar cheese, shredded
1 can (4 oz.) chopped green chilies, drained
1 carton (8 oz.) sour cream
1 carton (8 oz.) jalapeno cheddar dip
1 c. chopped tomatoes
1/2 c. chopped green onions
1/4 c. pitted ripe olives, sliced
Sour cream

Combine crumbs and butter, press onto bottom of 9 inch spring form pan. Bake at 325 degrees for 15 minutes. Place cottage cheese in blender. Cover; process on high speed until smooth. In large mixing bowl of electric mixer, combine cottage cheese and cream cheese, mixing at medium speed until well blended. Add eggs. one at a time, mixing well after each addition. Blend in cheddar cheese and chilies; pour over crust. Bake at 325 degrees for 1 hour.

Combine sour cream and dip; mix well. Spread over cheesecake; continue baking 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with tomatoes, green onions, olives and sour cream. To serve, cut into wedges or spread on crackers. Makes 16 to 20 servings.