2 (8 oz.) cream cheese, softened
2 c. sharp Cheddar cheese, grated
1 pkg. taco seasoning
3 eggs
1 (16 oz.) sour cream
1 (4 oz.) green chilies, chopped
1/2 c. sweet red pepper, diced
1/2 c. salsa
2 avocados, prepared guacamole
Garnishes: Fresh tomatoes, ripe olives

Combine cream cheese, Cheddar cheese and taco seasoning; beat well at high speed. Add eggs, one at a time, beating well after each addition. Stir in half of sour cream. Fold in chilies and red pepper. Pour mixture into greased 10 inch springform pan. Bake at 350 degrees for 35 minutes or until set.

Combine remaining half of sour cream and salsa. Spread evenly over cheesecake. Bake an additional 5 minutes. Let cool in pan on a wire rack; cover and chill for at least 8 hours.

To serve: Carefully remove sides of springform pan. Spread with guacamole. Garnish, if desired. Serve with tortilla chips and/or crackers. Makes one 10 inch cheesecake.