1 c. finely crushed tortilla chips
3 tbsp. butter, melted
2 (8 oz.) pkgs. cream cheese, softened
2 eggs
1 (8 oz.) pkg. shredded Colby, Monterey Jack cheese
1 (4 oz.) can chopped green chilies, drained
1 c. sour cream
1 c. chopped green or yellow 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 a small bowl; press onto bottom of a 9 inch springform pan. Bake for 15 minutes.

Beat cream cheese and eggs in large mixing bowl at medium speed with electric mixer. Add 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. Cut in wedges to serve. 16 to 20 servings.