Salsa Cheesecake

Ingredients:
2 pkg. (8 oz. each) cream cheese
2 c. shredded cheddar cheese
16 oz. sour cream, divided
3 eggs, beaten
1 c. salsa
1 can (4 oz.) green chilies, drained
Guacamole
Diced tomato

Preheat oven to 350 degrees. In an electric mixer, beat the cream cheese and shredded cheese until light and fluffy. Beat in 1 cup of sour cream. Add the eggs and beat on low speed. Stir in the salsa and chilies. Pour the mixture into a greased 9 inch springform pan. Place on a jelly roll pan. Bake for 40-45 minutes or until the center is firm. Remove from the oven and spread the guacamole on top. Then spread the remaining sour cream on top of that (i like to leave about 1/2-1 inch of the guacamole showing for presentation). Top with the fresh diced tomatoes. Slice, or serve with a cheese knife.