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Let's Make It
Heat oven to 325°F.
Mix cracker crumbs and butter; press onto bottom of 9-inch springform pan.
Beat cream cheese and egg in large bowl with mixer until blended. Blend in sour cream. Add shredded cheese, 1/3 cup salsa and cilantro; mix well. Pour over crust.
Bake 30 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Top with remaining salsa just before serving.
Since this spicy spread makes 25 servings, it's a great recipe to serve at a large party.
Serve with assorted cut-up fresh vegetables.
Reduce oven temperature to 300°F if using a dark nonstick springform pan.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 3g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.