Crust
1 1/2 cups crumbled tortilla chips
3 tablespoons butter

Filling
16 ounces cream cheese
2 large eggs
1/4 teaspoon salt
8 ounces Cheddar cheese, shredded
4 ounces green chiles, chopped

Topping
1 cup sour cream
2 tablespoons taco seasoning

Garnish
1/2 cup diced red bell peppers
1/2 cup diced yellow bell peppers
1/2 cup diced green bell peppers
1/2 cup tomatoes, diced and drained
1/2 cup black olives, chopped
1/2 cup green olives, chopped
1/2 cup scallions, chopped
Salsa

Preheat oven to 325 degrees F.

Combine the crushed chips and butter and press into a 9-inch springform pan. Bake 15 minutes. Set aside to cool.

In large mixing bowl, whip cream cheese until fluffy. Beat in the salt and eggs, one at a time, until smooth. Fold in the shredded cheese and green chiles. Pour into the prepared crust and bake for 30 minutes.

Combine sour cream and taco seasoning and pour over the hot cheesecake. Cool to room temperature, then refrigerate overnight.

Just before serving, garnish decoratively with the diced and chopped vegetables.

Serve with salsa on the side.