CRUST:

1 c. tortilla chips, finely crushed
3 tbsp. butter, melted

FILLING:

2 (8 oz.) pkgs. Philadelphia brand cream cheese
2 eggs
1 (8 oz.) pkg. Kraft shredded Colby/Monterey Jack cheese
1 (4 oz.) can chopped green chilies, drained

TOPPING:

1 c. sour cream
1 c. yellow or orange bell pepper, chopped
1/2 c. green onions, sliced
1/4 c. pitted ripe olives, sliced
1/3 c. tomatoes, chopped

CRUST: Heat oven to 325 degrees. Stir chips and butter in small bowl; press into bottom of 9 inch springform pan. Bake 15 minutes.

FILLING: Beat cream cheese, eggs in large bowl at medium speed with electric mixer until well blended. Mix in cheese and chilies; pour over crust. Bake 30 minutes.

TOPPING: Spread sour cream over cheesecake. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate several hours or overnight. Top with remaining ingredients. Serve with tortilla chips or crackers.