Taco Cheesecake

Taco Cheese Cake 8 oz. package cream cheese, softened 2 cups shredded cheddar cheese 1 package taco seasoning mix 3 eggs 1 16 oz. sour cream, divided 1 4 oz. can chopped green chiles, drained 1/2 cup diced sweet red peppers 1/2 cup salsa 8 0z. container guacamole or freshly made (I usually make a simple 1 avocado smashed a little mayo and splash of lemon juice and a sprinkle of garlic powder) Garnishes: chopped fresh tomatoes, sliced ripe olives, shredded sharp cheddar and sliced green onions. Combine cream cheese, cheddar cheese and taco seasoning mix. Beat well at high speed of an electric mixer. Add eggs one at a time beating well after each addition. Stir in 1/2 the sour cream. Fold in chiles and red pepper. Pour mixture into greased 10" spring form pan. Wrap bottom of pan with foil in cause of leaking) Bake at 350 for 35 minutes. Let cool top with remaining sour cream and salsa. Spread mixture evenly over cheesecake. Top with garnishes. Cover and chill