Monterey Cheesecake

Ingredients

 * 1 ½ Cups finely crushed corn chips
 * 2 ¾ Cups shredded Monterey Jack cheese with peppers, divided
 * 2 Tbsp LAND O LAKES Butter, melted
 * 2 packages cream cheese, softened
 * 2 large eggs
 * 1 garlic clove, pressed
 * 1 tsp ground cumin
 * ¼ tsp salt
 * ¼ tsp ground red pepper
 * 3 large CALIFORNIA AVOCADOS, peeled, sliced, and divided
 * 1 (8-ounce) container sour cream
 * REYNOLDS Crystal Clear Plastic Wrap
 * 1 small red bell pepper, chopped
 * Large corn chips

Directions
Combine crushed corn chips, 1/4 cup shredded cheese, and butter; press in the bottom and up sides of a lightly greased 9-inch springform pan.

Bake at 325° for 10 minutes.

Cool on a wire rack.

Beat cream cheese at medium speed with an electric mixer 3 minutes or until light and fluffy

Add eggs, 1 at a time, beating well after each addition.

Stir in remaining 2 1/2 cups shredded cheese, garlic, and next 3 ingredients.

Spread half of mixture in prepared pan.

Arrange 1 sliced avocado over top, and spread with remaining cream cheese mixture.

Bake cheesecake at 325° for 30 minutes.

Cool 10 minutes on a wire rack.

Gently run a knife around sides of pan.

Cool completely.

Spread sour cream evenly over top; cover with plastic wrap, and chill 8 hours.

Arrange chopped bell pepper and remaining sliced avocado on top.

Serve with corn chips.