1 1/2 c. finely crushed tortilla chips
1/4 c. butter, melted
2 (8 oz.) cream cheese, softened
1 (3 oz.) cream cheese, softened
2 large eggs
2 1/2 c. (10 oz.) shredded Monterey Jack cheese with peppers
1 (4 oz.) can chopped green chilies, drained
1/4 tsp. ground red pepper
1 (8 oz.) carton sour cream
1/2 c. chopped green peppers
1/2 c. chopped yellow peppers
1/2 c. chopped red peppers
1/2 c. chopped green onions
1 medium tomato, chopped
2 tbsp. finely chopped ripe olives
2 bunches fresh cilantro or parsley, chopped

Combine tortilla chips and butter; press onto bottom of a lightly greased 9-inch spring-form pan.

Bake at 325°F for 15 minutes; cool on wire rack. Beat the cream cheese at medium with electric mixer for 3 minutes or until fluffy. Add the eggs, one at a time, beating after each. Stir in cheese, chilies and ground red pepper. Pour into prepared pan and bake at 325°F for 30 minutes. Cool 10 minutes on a wire rack. Place on a bed of fresh cilantro or parsley, if desired. Gently run a knife around edge of pan to release sides and let cool completely. Spread sour cream over top. Cover and chill. Arrange chopped peppers and remaining ingredients on top.