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1 cup Crushed Tortilla Chips

1 stick of Butter (melted)

2 8 oz. packages Cream Cheese (softened)

1 16 oz. container of Sour Cream

2 Eggs

2 cups shredded Mexican Cheese Blend

1/2 cup Green Onions (chopped)

2 Garlic Cloves (minced)

1/4 teaspoon Black Pepper

1 16 oz. jar CaJohns Fruit or Berry Salsa (your favorite)

Mix the crushed tortilla chips with the butter in a bowl. Press the mixture into the bottom of a 9 inch spring-form pan. Place the prepared pan on a shallow sided baking pan.

Beat the cream cheese, sour cream and eggs in a bowl with an electric mixer. Stir in the cheese blend, onions, garlic and pepper. Pour mixture into the prepared pan.

Bake at 350° for 30 minutes or until a knife comes out of the center clean. Cool the cheesecake on a wire rack. Cover and refrigerate for 3 hours. Remove from the pan and top with the salsa. Cut into wedges and serve!