Ingredients

Crust:

1 ¼ c. (+ ½ c. for garnish) crushed salty tortilla chips (lime flavored if available)

5 T. butter, melted

1 T. sugar

1/2 t. salt

Filling:

2 lbs. cream cheese

1 1/3 c. sugar

1 jalapeño pepper

4 lg. eggs

1 lg. egg yolk

1/4 c. heavy cream

1/4 c. sour cream

2 t. vanilla extract

1 t. lime zest

Hot pepper jelly

Preparation

Bring ingredients to room temperature.

Preheat oven to 325°F

Spray 9" springform pan with nonstick cooking spray and cover outside of pan with foil to protect cake from water bath.

Crust: In food processor crush enough tortilla chips to yield approximately 1 ¾ c. crumbs. Remove ½c.for later use. To crumbs in processor, add sugar, salt & slowly drizzle melted butter. Spread mixture evenly over bottom of pan up sides part way. Bake 8-10 min., just until crust is set. Cool.

Filling: Halve jalapeño pepper, remove ribs & seeds. Pulse in food processor with sugar until granulated.

In small bowl whisk together heavy cream, sour cream, lemon zest & vanilla extract. Set aside.

In a large bowl, beat cream cheese just until smooth, do not over mix. Gradually add in the sugar/jalapeño pepper mixture, beating until well combined, approx. 1 min. Add 4 eggs & 1 yolk, 1 at a time & scrape bowl after each addition. On low speed add sour cream mixture just until blended.

In microwave warm jar of hot pepper jelly slightly, whisk ’til smooth. Set aside.

Pour 2/3 of filling into prepared pan. Using a teaspoon place dollops of softened pepper jelly atop layer of filling, staggering approx. 1½" apart. Pour remaining 1/3 filling over top. Use a knife to run thru filling to create swirled. Place springform into lg. baking dish (need 1½" space around cake.) Put in oven. Pour approx. 1" hot water into lg. baking dish.

Bake 55-65 min. or until top is slightly browned, center will jiggle slightly. DO NOT REMOVE FROM OVEN. Turn oven off & prop door open with wooden spoon. Cool in over for 1 hour.

After 1 hour remove cake from water bath and set atop rack. Cool completely. Unmold and refrigerate for min. of 6 hrs, overnight or 24 hours is best. Drizzle slices with pepper jelly, top with remaining crushed chips.