Spicy Spreadable Cheesecake

Crust:  2 cups flaky butter crackers
            4  tsp butter, melted

Cheesecake:
6 oz sharp cheddar cheese
1 tsp lime zest
1 T flour
2 T cornstarch
1 T lime juice
24 oz cream cheese
2 large eggs
1/2 c minced white onion
1 T horseradish
1 1/2 tsp hot red pepper sauce
1/2 tsp oregano
1/2 tsp cumin
1 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1/2 cup sour cream

Topping:
1 1/2 cup sour cream
2 T lime juice
1 tsp lime zest
1 T sugar
1/4 tsp hot red pepper sauce

Garnish:
Shredded cheddar cheese
Tomatoes
Green onions
Salsa
Crackers
Chips

For Crust: Crush crackers and mix with melted butter. Press into a 9 inch spring form pan.

For Filling:  Finely shred cheddar and add lime zest. Toss cheese mixture with flour and cornstarch: set aside
Pre Heat oven to 325

With an electric mixture, cream lime juice and cream cheese until fluffy
Add 1 egg at a time on low speed.  Add minced onion, horseradish, pepper sauce, oregano, cumin, garlic powder, salt and pepper and mix only until incorporated.

Fold in cheddar mixture then sour cream by hand. Pour the batter into crust.
Bake 60 mins

Meanwhile for topping: mix all ing together and ref until cheese cake is baked

Remove cheesecake from oven after 60 mins.  (do not overbake)  Spread cold topping over warn cake and return to oven. Shut off the oven and allow to cool in oven with door to oven cracked.
Ref at least 4 hours or over night.
Decorate with garnish

Serve with chips