From Southern Living- March 2000

Taco Cheesecake

1 C crushed tortilla chips (not necessary - don't use for strict low carb)
1 T melted Butter
1 lb. ground meat
1 envelope Taco Seasoning
2 T water
16 oz cream cheese
2 large eggs
2 C shredded Cheddar Cheese
8 oz. sour cream
2 T flour
Toppings: shredded/chopped lettuce, tomatoes, green pepper

Stir together crushed tortilla chips and butter; press into bottom of a 9" springform pan.
Bake at 325 for 10 min. Cool.
Cook beef in skillet, drain, add (all but 1 t) taco seasoning and the water. Cook over medium low heat for 15 minutes (+/-).
Beat cream cheese at medium speed with an electric mixer until fluffy; add eggs and reserved 1 t taco seasoning mix, beating until blended. Add cheddar cheese and blend.
Spread cream cheese mixture evenly over crust and 1" up the sides of pan. Spoon in beef mixture. Spread cream cheese mixture from around sides of pan over beef mixture, forming a 1" border. Combine sour cream and flour; spread over cheesecake.
Bake 325 for 25 minutes. Cool on a wire rack 10 minutes. Run a knife around the edge; release sides. Serve warm with toppings. Store in the refrigerator.