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Heat oven to 350 degrees. Stir chips and butter in a small bowl; press into 9-inch spring form pan. Bake 15 minutes. Beat cream cheese and eggs in large mixing bowl at medium speed until well blended. Mix in shredded cheese and chilies; pour over crust and bake 30 minutes. Spread sour cream over cheesecake. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate until ready to serve at least 30 minutes. Top with remaining ingredients just before serving.
You can also add 1/2 packet of taco seasoning with the cheese and chilies if you want a bit more spice.
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|Serving Size: 1 Serving (82g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 115 (62%)|
|Amt Per Serving||% DV|
|Total Fat 12.7g||17 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 142.4mg||44 %|
|Sodium 369.8mg||13 %|
|Potassium 122.3mg||3 %|
|Total Carbohydrate 12.7g||4 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 11.1g|
|Protein 5.4g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 184
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