Taco Cheesecake

The Record’s “Recipe of the Week”:
Taco Cheesecake by Judy Sifferman

CHEESECAKE:
3 tsp. cornmeal
24 oz. cream cheese, softened
1 envelope taco seasoning
1/2 cup sour cream
1/2 cup salsa
2 eggs, lightly beaten
1 cup (4 oz.) pepper jack cheese, shredded
4 oz. chopped green chilies, drained
1/2 cup chopped ripe olives

TOPPING:
8 oz. sour cream
1/4 cup sliced olives
1/4 cup green onions, sliced
1/4 cup cherry tomatoes, sliced

Sprinkle the bottom of a greased 9-inch spring form pan with cornmeal. Set aside.

For the cheesecake: In a bowl, beat the cream cheese until smooth. Add the taco seasoning, 1/2 cup sour cream, and salsa. Stir in the eggs, pepper jack cheese, and chilies. Fold in the 1/2 cup olives. Pour this mixture over the cornmeal.

Place the pan on a baking sheet. Bake at 350° for 30 to 35 minutes or until the center is almost set. Cool on a wire rack for 10 minutes.

Carefully run a knife around the edge of the pan to loosen the cheesecake. Refrigerate overnight.

Remove the sides of the pan. Spread the 8 oz. sour cream over the top and sides of the cheesecake. Arrange the olives, onions, and tomatoes on top.