Taco Cheesecake

Donna Stutts

1 c. crushed tortilla chips
1 T. butter, melted
1/2-1 lb. ground beef
1 (1 1/4 oz.) envelope taco seasoning mix, divided
2 T. water
2 (8 oz.) packages cream cheese, softened
2 large eggs
2 c. (8 oz.) shredded sharp Cheddar cheese- I used a pre-shredded mexican cheese bled
1 (8 oz.) container sour cream
2 T. all purpose flour

Topping suggestions: shredded lettuce, chopped tomato, chopped green bell pepper, diced avocado, black olives

STIR together crushed tortilla chips and butter, press into bottom of a 9 inch spring form pan.

BAKE at 325 degrees for 10 minutes. Cool on wire rack.

COOK beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink, drain and pat dry with paper towels. Return beef to skillet. Reserve 1 teaspoon taco seasoning mix. Stir remaining taco seasoning mix and 2 tablespoons water into beef. Cook over medium heat, stirring occasionally, 5 minutes or until liquid evaporates.

BEAT cream cheese at medium speed with an electric mixer until fluffy, add eggs and reserved 1 teaspoon taco seasoning mix, beating until blended. Add Cheddar cheese, beat until blended.

SPREAD cream cheese mixture evenly over crust and 1 inch up sides of pan. Spread cream cheese mixture from around sides of pan over beef mixture forming a 1 inch border. Spoon in beef mixture. Combine sour cream and flour, spread over cheesecake.

BAKE at 325 degrees for 25 minutes. Cool in pan on a wire rack 10 minutes. Run a knife around edges, release sides. Serve warm with toppings. Store in refrigerator. Yield: 12 appetizer servings.

{Donna made this for my sister Amber's wedding shower. I have loved it since the first bite! It's always a winner when you need something delicious & unique!}