2/3 C finely crushed tortilla chips, any flavor
2 T margarine, melted
1 C cottage cheese
(3) 8 oz. packages of cream cheese
4 eggs
10 oz. shredded sharp cheddar cheese
(1) 8 oz. container of sour cream, yogurt or IMO
(1) 4 oz. can chopped green chiles, ortega or jalapeno
1 tsp Knorr Suiza or chicken consomme
1 C chopped tomatoes
1/2 C green onions, finely chopped
1/2 C sliced pitted ripe olives
1 - 2 avocadoes, sliced, put a few drops of lemon on them to prevent browning.

Combine the tortilla chips and margarine and press the mixture onto the bottom of a 9" spring pan. Bake for 15 minutes.

Place the cottage cheese in a blender, food processor or mixer and beat until smooth. Combine the cottage cheese and cream cheese, mixing a medium speed until well blended. Add the eggs, one at a time and mix between additions. Blend in the cheddar cheese and chiles. Pour the mixture over the baked crust. Return the pan to the oven and bake for 1 hour at 325� F.

Combine the sour cream or option and Knorr or chicken consomme and mix thoroughly. Spread the mixture over the hot cheesecake; return to the oven and continue baking for another 10 minutes. Remove from the oven and let cool slightly. Loosen the cake from the rim of the pan; cool completely before removing the rim.

Refrigerate the cheesecake until ready to serve.

Top with the tomatoes, chives, olives and avocadoes.

Serves 20.