Crab Cheesecake

8 cups corn chips 4 tablespoon butter 1 lb fresh crab meat 3 8oz pkg cream cheese 3 eggs 8 oz cheddar cheese shredded 8 oz Monterey jack cheese shredded 1 small can chopped Ortega chilies 1 teaspoon salt 4 dash hot sauce (I use Tabasco) topping 2 cup sour cream sliced green onions chopped red peppers chopped tomatoes sliced black olives

Preheat oven to 350 degrees In food processor place corn chips and butter. Blend. Press into bottom of 9 inch spring-loaded cake pan Bake 10 minutes. Place remaining cake ingredients except crab in food processor bowl, process until well blended. Add crab. Pulse 2-3 times just to mix thoroughly. Do not over process Place in prepared pan. Bake 1 hr 15 minutes or until light brown and a little shaky in center. Let cake cool Top with sour cream and scatter rest of ingredients over top. Place in refrigerator. Chill until cold Serve in thin slices. This goes very well with a dry white wine or tequila drinks. Serves 15-20