1 c. finely crushed tortilla chips
3 tbsp. butter, melted
16 oz. cream cheese, softened
2 eggs
8 oz. shredded Colby cheese
4 oz. chopped green chilies, drained
1 c. sour cream
1 c. chopped yellow or green 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 on 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 green 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. 16 to 20 servings.