Mexican Cheesecake

2 (8 oz.) pkg cream cheese, softened

1 (3 oz.) pkg cream cheese, softened

2 eggs

10 oz. shredded Pepper Jack cheese

1 (4 1/2 oz.) can chopped green chilies, drained

2 tablespoons chili powder

1 teaspoon garlic powder

1/2 teaspoon cumin

1 c. sour cream

1 c. salsa

1/4 c. pitted ripe olive slices

Preheat oven to 325 degrees.

Beat cream cheese and eggs in large mixing bowl at medium speed with electric mixer. Add shredded cheese, chilies and seasonings; pour into greased 9 inch springform pan. Bake 30 - 40 minutes. Loosen cake from rim of pan, cool before removing rim of pan, chill. Just before serving, top with sour cream, and spoon part of salsa onto center; surround salsa with sliced black olives and spoon remaining salsa around edge. Serve with Frito Scoops.