Mexican Cheesecake

2tsp chicken bouillon granules
1/2 cup hot water
3 pkgs 8 oz cream cheese softened
1-1/2 tsp chilli powder
1 tsp tobacco sauce
2 eggs
1 cup finely chopped cooked chicken
1Tb chopped jalapeno peppers
1 pint sour cream
1/2 cup salsa
1 cup shredded cheddar
chopped green onions
tortilla chips

dissolve bouillon in hot water, set aside
Beat cream cheese with tobacco and chilli powder until smooth. Add the eggs mix well. Now add bouillon mixture and beat until smooth. Stir in chicken and peppers.
Pour into a lightly greased 9 inch spring form pan.
Bake 325 for 35 minutes or until set.
Cool 15 minutes, then run knife around edges and release sides from pan.
Before serving mix sour cream and salsa and spread over cheesecake. Then sprinkle with cheddar cheese and green onions. Place on platter an surround with tortilla chips. Can serve warm or chilled.

Joyce