- Carefully run a knife around edge of pan to loosen; cool for 1 hour.
- (Top of cheesecake may crack.) Refrigerate overnight.
- Remove sides of pan. Spread sour cream over top and sides of
- cheesecake. Arrange olives, onions, tomato slices and jalapeno
- slices on top. Serve with crackers. Yield: 18-20 servings.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.