- Portion size 20 servings
Preheat oven to 350°F (180°C).
Combine ground tortilla chips, flour and butter; pat into bottom of greased 9-inch (2.5 L) springform pan. Center pan on large foil square; press up tightly to side of pan. Bake in oven for 10 minutes. Remove from oven; reduce oven temperature to 325°F (160°C).
In large bowl, beat cream cheese until softened; beat in eggs, 1 at a time, beating well after each addition. Beat in lime juice, chili powder, cumin, oregano, salt and hot pepper sauce. Blend in sour cream. Pour onto base.
Set pan in larger pan; pour in enough hot water to come 1 inch (2.5 cm) up side. Bake for about 35 minutes or until edge is set but center still jiggles slightly. Quickly run knife around inside of pan. Turn oven off; let cool in oven for 1 hour. Remove from larger pan and remove foil; let cool on rack to room temperature. Cover and refrigerate for at least 8 hours or up to 2 days. Let stand at room temperature for 30 minutes before serving.
Salsa: In bowl, combine tomatoes, sweet peppers, onions, garlic, coriander, lime juice, hot pepper sauce, and salt and pepper to taste.
Transfer cheesecake to serving plate. Using slotted spoon, spoon salsa over top. Serve with tortilla chips.