1. Grease the bottom of a 9-inch springform pan; line the side with parchment paper. 2. Set the pan on a large square of heavy-duty foil; press up the side of the pan. 3. Set aside. 4. In a small bowl, mix together the ground tortilla chips, flour and butter; press into the prepared pan. 5. Bake in the centre of a 350°F oven until firm, about 10 minutes. 6. Meanwhile, in a large bowl, beat the cream cheese until fluffy; beat in the eggs, one at a time. 7. Beat in the lime juice, chili powder, cumin, oregano, salt and hot pepper sauce; blend in the sour cream. 8. Pour over the base. 9. Set the springform pan into a larger pan; pour enough hot water into the larger pan to come 1 inch up the side. 10. Bake in the centre of a 325°F oven until the edge is set but the centre still jiggles slightly, about 35 minutes. 11. Run a hot wet knife around the inside of the pan. 12. Turn the oven off. 13. Let stand in the oven for 1 hour. 14. Remove from the water and transfer to a rack; remove the foil and let cool. 15. Cover and refrigerate until set, about 2 hours. 16. For the salsa, stir the tomatoes, peppers, onions, garlic, coriander, lime juice, salt, pepper, and hot pepper sauce together in a medium bowl. 17. Using a slotted spoon, spoon the salsa over the cheesecake. 18. Serve with additional tortilla chips. ---------------------------------------------------------------------------
Nutrition
Ingredients
