Mexican Cheesecake

In mixing bowl, beat cream cheese and Cheddar cheese until light and fluffy. Beat in 1 cup sour cream and taco seasoning. Beat in eggs, 1 at a time.  Fold in chilies. Pour into 9-inch springform pan. Place pan on a cookie sheet.

Bake for 35 to 40 minutes or until center is almost set.

Remove pan from oven.  Cool for 10 minutes.  Combine remaining 1 cup sour cream and salsa and spoon over top of cheesecake.

Return pan to the oven and bake for 5 more minutes.

Cool on wire rack.  Refrigerate for 3 to 24 hours.  Run knife around edges to loosen pan before serving.