Crust:
1 c ground tortilla chips
4 Tbsp flour
2 Tbsp butter
Combine and press into 9" springform pan.
Filling:
1 lb cream cheese
2 c plain yogurt
4 eggs
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp cayenne
1 tsp dried oregano
salt & pepper to taste
1 can diced green chiles (drain well)
Pour into greased pan and bake at 350 for about 45 minutes - can still be slightly jiggly - use your judgement if you think it needs a bit more time. Chill cheesecake before serving. Unmold and serve with assorted crackers.
This is a great appetizer. Adding the red tomatoes and green rosemary makes it a wonderful appetizer for the holidays.
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