Recipe published in Chile Pepper Magazine (11/99)
Serves 12-16, depending on how small you slice it
Preheat oven to 325 degrees.
CRUST: Finely crush crackers in a food processor or blender. Place in a small bowl; add butter and mix well. Press evenly into bottom of 9-inch springform pan; refrigerate while preparing filling.
FILLING: Place cream cheese in a mixing bowl. With an electric mixer, beat in eggs once at a time, mixing well after each addition. Mix in salt, white pepper, onion, sugar, garlic, lime juice and taco seasoning; beat until well-blended. By hand, fold in salsa and cilantro; pour filling into prepared crust. Bake 60 minutes or until cheesecake is slightly browned on top. Remove to cool on a wire rack. Chill overnight before serving.