1-1/2 cups crushed tortilla chips
6 tablespoons melted butter
16 ounces cream cheese at room temperature
3 eggs
1/4 cup all-purpose flour
1-1/2 cups sour cream divided
1 clove garlic minced
4-1/2 ounce can chopped green chilies
1 fresh jalapeno pepper stemmed seeded and minced
2 cups grated cheddar cheese
3 tablespoons chopped plum tomatoes
3 tablespoons chopped green onions
3 tablespoons diced black olives
1 tablespoon chopped cilantro

Preheat oven to 300.
Lightly grease sides of a springform pan.
Pour melted butter over crushed tortilla chips and toss to combine.
Press on bottom and one-half inch up the sides of the pan.
Bake for 10 minutes then remove from oven and set aside.
With an electric mixer at high speed beat cream cheese until light and fluffy.
Add eggs one at a time and beat to incorporate.
Reduce mixer speed to low and blend in the flour and 1 cup of the sour cream then beat until smooth.
Add garlic, green chilies and minced jalapeno.
Turn off mixer and stir in cheese.
Pour filling into crust and bake for 1 hour.
Turn oven off and leave cheesecake in the oven for 1 hour with the door closed.
Remove from oven and cool.
Cover and refrigerate for 1 hour.
When ready to serve remove cheesecake from pan then spread remaining sour cream evenly over top and sprinkle with tomatoes, green onions, olives and cilantro.