Savory Baked Salsa Cheesecake

Preheat oven to 350 F. Lightly butter a 9-inch spring form pan. Set aside.

For the crust:
In a small bowl, mix together the finely crushed tortilla chips and the melted butter. Press into the bottom and 1/2-inch up the sides of the prepared spring form pan. Place on a shallow rimmed baking pan and bake it in the preheated oven for 10 minutes. Remove from oven, set it on a rack and allow it to cool to room temperature or until slightly warm.

For the Filling:
Heat a medium frying pan over medium heat. Add olive oil and swirl pan to coat bottom evenly with oil. Add the onions and garlic. Lower heat to medium low. Cook, stirring frequently until onions are translucent. Remove from heat and set aside.

In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese and sour cream just until smooth. Add eggs and mix just until incorporated. Add the pepper jack cheese, lime juice, smoked paprika, cumin and salt. Mix until well combined. Stir in the chopped cilantro and the onion mixture.

Pour mixture into the spring form pan, spreading the filling gently and evenly over crust. Bake for 40-45 minutes until center is hot and set.

Remove from oven and allow to sit until cool. Cover with plastic wrap or foil. Chill in the refrigerator for at least 3 hours. May be chilled overnight.

When ready to serve, slice into wedges, top each with salsa and a dollop of sour cream. Suggested serving ideas: sturdy tortilla chips or crackers.