Ingredients

• 1 ½ Cups finely crushed corn chips
• ¼ Cup shredded Monterey Jack cheese with peppers
• 2 Tbsp butter, melted
  
  Filling
• 2 (8 oz.) packages cream cheese, softened
• 2 large eggs
• 2 ½ Cups shredded Monterey Jack cheese with peppers
• 1 garlic clove, pressed
• 1 tsp ground cumin
• ¼ tsp salt
• ¼ tsp ground red pepper
• 1 ripe Fresh California Avocado, peeled and sliced
• 8 oz sour cream
• Clear plastic wrap
  
  Topping (Prepare just before serving)
• 1 small red bell pepper, chopped
• 2 ripe Fresh California Avocados, peeled and sliced
• Large corn chips to serve along with the Monterey Cheesecake

Instructions

1. Crust: combine crushed corn chips, shredded cheese (just the amount for the crust; you will use the more shredded cheese for the filling), and butter; press in the bottom and up sides of a lightly greased 9-inch springform pan.
2. Bake at 325° for 10 minutes.
3. Cool on a wire rack.
4. Filling: beat cream cheese at medium speed with an electric mixer 3 minutes or until light and fluffy
5. Add eggs, 1 at a time, beating well after each addition.
6. Stir in remaining shredded cheese, garlic, and next 3 ingredients.
7. Spread half of mixture in prepared pan.
8. Arrange 1 sliced avocado over top, and spread with remaining cream cheese mixture.
9. Bake cheesecake at 325° for 30 minutes.
10. Cool 10 minutes on a wire rack.
11. Gently run a knife around sides of pan.
12. Cool completely.
13. Spread sour cream evenly over top; cover with plastic wrap, and chill 8 hours.
14. Topping: Arrange chopped bell pepper and remaining sliced avocado on top.
15. Serve with corn chips.
    
    Large avocados are recommended for this recipe. A large avocado, sometimes called a 40 count or 48 count avocado, averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.