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Heat oven to 325°F In medium bowl, combine bread crumbs, Parmesan cheese and chili powder, mix well. Stir in melted butter. pat in bottom and 1 inch up sides of ungreased 9 inch springform pan. Set aside. Heat oil in medium skillet over medium heat until hot. Add onion, stir to coat. Add lime juice, cook 4 to 5 minutes or until onion has softened, stirring frequently. Add garlic, cook and stir 30 to 60 seconds or until fragrant. Remove from heat. Add corn, chiles, cumin salt and hot pepper sauce. Mix well. set aside. Beat cream cheese in large bowl on medium speed until fluffy. Beat in sour cream. Reduce speed to low, beat in eggs one at a time, scraping down sides of bowl after each addition. Stir in Monterey jack cheese. Stir in chile mixture. Pour in crust lined pan. Bake at 325 F for 55 to 65 minutes or just until center of cheesecake is set. Cool cheesecakein pan on wire rack for 1 hour. Cover, refrigerate at least 3 hours before serving. Just before serving, run knife around adge of cheesecake to loosen, remove sides of pan. Arrange halved tomatoes around edge of cheesecake. Serve with crackers.
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Achievable elevated desserts — laminated doughs, cakes, custards
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Stainless press for hard cheeses — cheddar, gouda, manchego
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Achievable elevated desserts — laminated doughs, cakes, custards
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards