Serrano-Pepita Dip

1/2 ounce serrano chilies, stemmed
1/2 teaspoon jalapeno juice
1/2 ounce chopped green onions
1/2 ounce chopped cilantro
1/2 ounce chopped avocado
1 1/2 ounces (3 tablespoons) roasted pumpkin seeds (pepitas)
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 ounce water
1/2 ounce white wine vinegar
1/2 ounce salad oil
1/2 teaspoon pureed garlic
1 1/2 ounces (3 tablespoons) lime juice

NOTE: 1/2 ounce equals about 1 tablespoon.

Place ingredients in blender and blend to a smooth puree. For best results, allow flavors to blend for a minimum of 2 hours before use.

Crisp Jalapeno Cheesecake

It is supposed to be a little mushy when done rather than solid like most cheesecakes, however if you prefer a "normal" cheesecake raise the temp about 25 degrees and cook a little longer. The original recipe called for serving warmed (nuked), I like it chilled with strawberry sauce on top.

CRUST
1 pkg Graham crackers, powdered
4 Tbs Butter
1/8 c Brown sugar

CHEESECAKE
32 oz Cream cheese
1/8 c Brown sugar
3/4 c Sugar
1 1/8 c Sour cream
1/4 c Flour
1 tsp Vanilla
4 Large eggs
1/4 tsp Ginger
1/4 tsp Cinnamon
3 Jalapenos; medium size

TOPPING
1/2 c Sour cream
1/8 c Sugar
2 Large eggs

Combine all crust ingredients; press into the bottom of a 10 inch spring form pan; bake for 10 minutes at 350 F; cool. Beat the cream cheese and sour cream until smooth; add all other cheese cake ingredients slowly, beating after each addition until smooth; pour onto crust; bake 1 hour at 225 F.

Combine all topping ingredients; whip to a froth; pour over cheesecake; bake 15 minutes at 300 F. Cool slowly; chill before serving. Garnish with whipped topping or fruit as desired.