Green Chile Cheesecake
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1 cup crushed tortilla chips
3 tablespoons margarine, melted
1 tablespoon vegetable oil
1/2 cup chopped red onion
2 tablespoons lime juice
3 garlic cloves, minced
2 cans (4 ounces each) chopped green chiles
2 teaspoons cumin
1-1/2 teaspoons salt
1/4 teaspoon hot pepper sauce
2 packages (8 ounces each) cream cheese
1/2 cup sour cream
8 ounces Monterrey Jack cheese, shredded
1 large mango, diced
2 large pears, diced (can also use papaya)
1/2 medium red onion, finely chopped
3 tablespoons fresh lime juice
1-1/2 small jalapenos, seeded and minced
1 tablespoon chopped fresh cilantro
Salt and pepper to taste
For crust: Mix chips and margarine and press into an 8-inch springform pan. Bake at 375 degrees for eight minutes or until golden brown. Set aside.
For filling: Heat oil over medium heat, add onion and saute for one minute, then add lime juice. Cook for 3-4 minutes until onion has softened, stirring frequently. Add garlic; saute for one minute. Remove from heat. Add green chiles, cumin, salt and hot pepper sauce. Mix well. Let cool.
In a bowl beat cream cheese until softened. Beat in sour cream. Beat in eggs one at a time, scraping down sides between each addition. Stir in Monterey Jack cheese. Stir in chile mixture.
Pour into crust-lined pan. Bake 55-60 minutes until center of cheesecake is set. Cool on a wire rack for one hour. Cover; refrigerate at least three hours before serving (up to 24 hours). Just before serving run a knife around edge of cheesecake to loosen, remove sides of pan. Serve with tortilla chips and fruit salsa.
For fruit salsa: Mix all ingredients together. Serve with green chile cheesecake and tortilla chips.