Green chile cheesecake recipe from Old El Paso

I think it's safe to say that all of us are familiar with cheesecake, am I right? A rich, buttery crust
filled sky high with a cream cheese filling. Mmmm, who else is ready for some dessert? LOL Well, cheesecakes aren't just for dessert, even though that is how most of us traditionally enjoy them. Savory cheesecakes can make a delicious appetizer or entree, as well. This recipe from Old El Paso features a Tex Mex flavor that will be sure to become quite popular for summer time entertaining.

Ingredients 
Crust 

• 1 cup Progresso™ Plain Bread Crumbs 
• 2 oz. (1/2 cup) shredded fresh Parmesan cheese 
• 1 1/2 teaspoons chili powder 
• 1/4 cup butter, melted 

Filling 

• 1 tablespoon oil 
• 1/2 cup chopped red onion 
• 2 tablespoons lime juice 
• 3 garlic cloves, minced 
• 1 cup Green Giant™ Niblets® Frozen Corn, thawed 
• 2 (4.5-oz.) cans Old El Paso™ Chopped Green Chiles 
• 2 teaspoons cumin 
• 1 1/2 teaspoons salt 
• 1/4 teaspoon hot pepper sauce 
• 3 (8-oz.) pkg. cream cheese, softened 
• 1/2 cup sour cream 
• 3 eggs 
• 4 oz. (1 cup) shredded Monterey Jack cheese 
• 7 grape or small cherry tomatoes, halved 
• 2 (12-oz.) pkg. cornbread crackers 

Preparation 
Step 1 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.
Step 2 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.
Step 3 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.
Step 4 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 into crust-lined pan.
Step 5 Bake at 325°F. for 55 to 65 minutes or just until center of cheesecake is set. Cool cheesecake in pan on wire rack for 1 hour. Cover; refrigerate at least 3 hours before serving.
Step 6 Just before serving, run knife around edge of cheesecake to loosen; remove sides of pan. Arrange halved tomatoes around edge of cheesecake. Serve with crackers.