Preheat oven to 325?.
Stir together chips and butter in small bowl, press into 9” spring form pan, Bake 15 min.
Beat cream cheese & eggs in large mixing bowl at medium speed with mixer until blended. Mix in shredded cheese and chilies. Pour over crust. Bake 30 min.
Spread sour cream over cheesecake. Loosen cake from rim of pan. Cool before removing rim. Chill.
Top with remaining ingredients, arranging in wedge or striped pattern, before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (233g)|
|Recipe Makes: 12|
|Calories from Fat: 326 (68%)|
|Amt Per Serving||% DV|
|Total Fat 36.3g||48 %|
|Saturated Fat 16.6g||83 %|
|Monounsaturated Fat 12.2g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 419.3mg||129 %|
|Sodium 579.6mg||20 %|
|Potassium 356mg||9 %|
|Total Carbohydrate 19.8g||6 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 17.8g|
|Protein 20.2g||29 %|
Powered by: USDA Nutrition Database
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: 480
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.