Instructions: Heat oven to 350 F. Grease bottom and 1 inch up sides of 10 inch springform pan. Sprinkle bread crumbs in bottom of greased pan. Tilt pan to coat with crumbs 1 inch up sides. Shake pan to evenly distribute crumbs across bottom.

In large bowl, combine sour cream, cream cheese, cheese spread, taco seasoning mix and eggs; beat until smooth. Fold in chiles and pimientos until well blended. Spoon into greased crumb-lined pan; spread evenly.

Bake at 350 F for 30 to 35 minutes or until center is set. Cool about 1 hour or until completely cooled.

To serve, remove sides of pan. Place cheesecake on serving plate. Serve with tortilla chips for dipping or crackers for spreading. Store in refrigerator.

Yield: 4 cups

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