Mexican Cheesecake by Kurt Yordy

Do you tastebuds a favor, and throw them a mouth party with this tasty recipe.

Prep Time:20 minutes
Start to Finish:9 hr 20 minutes
Makes approximately:20 servings
½ cup of all-purpose flour
3 tablespoons of butter or margarine, softened
1 egg yolk
2 packages (8 ounces each) of cream cheese, softened
1 envelope (1.25 ounces) of taco seasoning mix
3 eggs
2 cups of shredded Cheddar cheese (8 ounces)
3 ½ chopped green chiles
1 full jar of Amish Family Recipes' Yonnie's Hot Pepper Jam
1 cup of sour cream
Crackers, if desired

1. Move oven rack down to lowest position. Heat oven to 400ºF. Lightly grease spring form pan, 9x3 inches.
2. Mix flour, butter and egg yolk until evenly mixed. Press mixture evenly on bottom of pan.
3. Bake about 15 minutes or until golden brown; cool.
4. Reduce oven temperature to 350ºF . Mix cream cheese and seasoning mix in large bowl.
5. Stir in eggs, one at a time, mixing well after each addition.
6. Stir in Cheddar cheese, chiles, and Hot Pepper Jam. Pour over crust.
7. Bake about 40 minutes or until center is set.
8. Immediately spread with sour cream.
9. Bake for five minutes. Cool slightly. Cover and refrigerate at least 8 hours. Remove side of pan. Cut cheesecake into wedges. Serve with crackers.

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