Mexican Cheesecake

Sorce	pryoronline
Caloric	:1 Serving: Calories 195 (Calories from Fat 155 ); Total Fat 17 g (Saturated Fat 10 g); Cholesterol 90 mg; Sodium 260 mg; Total Carbohydrate 5 g (Dietary Fiber 0g); Protein 6 g Percent Daily Value*: Vitamin A 16 %; Vitamin C 2 %; Calcium 1
Ingridients	Prep Time:20 min Start to Finish:9 hr 20 min Makes:20 servings 1/2 cup Gold Medal® all-purpose flour 3 tablespoons butter or margarine, softened 1 egg yolk 2 packages (8 ounces each) cream cheese, softened 1 envelope (1.25 ounces) Old El Paso® taco seasoning mix 3 eggs 2 cups shredded Cheddar cheese (8 ounces) 1 can (4.5 ounces) Old El Paso® chopped green chiles, undrained 1 cup sour cream Crackers, if desired
Instructions	1. Move oven rack to lowest position. Heat oven to 400ºF. Lightly grease springform pan, 9x3 inches. 2. Mix flour, butter and egg yolk. Press mixture evenly on bottom of pan. Bake about 15 minutes or until golden brown; cool. 3. Reduce oven temperature to 350ºF . Mix cream cheese and seasoning mix in large bowl. Stir in eggs, one at a time, mixing well after each addition. Stir in Cheddar cheese and chiles. Pour over crust. 4. Bake about 40 minutes or until center is set. Immediately spread with sour cream. Bake 5 minutes. Cool slightly. Cover and refrigerate at least 8 hours. Remove side of pan. Cut cheesecake into wedges. Serve with crackers.