Recipe

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• 1 2/3 cups finely crushed tortilla chips
• 1/4 cup butter or 1/4 cup margarine, melted
• 3 (8 oz) packages cream cheese, softened
• 4 large eggs
• 1/2 cup mayonnaise ( not miracle whip)
• 1 (1 1/4 oz) package taco seasoning mix
• 2 tbsp all-purpose flour
• 1 1/2 cups drained and finely chopped canned premium white chicken meat
• 1 1/2 cups shredded colby-monterey jack cheese (6 oz)
• 1 (8 oz) carton sour cream
• sliced ripe olives
• cooked whole kernel corn
• chopped green onion
• chopped fresh tomato
• picante sauce or salsa

• 1 Combine tortilla chips and butter; stir well.
• 2 Firmly press into bottom of 10” spring form pan; set aside.
• 3 Beat cream cheese until creamy; add eggs one at a time beating well after each addition.
• 4 Add mayonnaise, taco seasoning and flour; beat at low speed until smooth.
• 5 Stir in chicken and cheese.
• 6 Pour batter into prepared pan.
• 7 Bake at 325 for 55 minutes.
• 8 Spread sour cream on top of cheesecake and bake 10 additional minutes.
• 9 Let cool to room temperature in pan on wire rack.
• 10 Cover and chill at least 8 hours.
• 11 To serve carefully remove sides of pan.
• 12 Arrange toppings on cheesecake.
• 13 Serve with picante sauce.