Margarita Cheesecake

Happy Cinco de Mayo. :)

Inspired by Martha, but with 5x the tequila. Because girl just does not party as hard as I need her to.

Ingredients

1 bag Tostitos Scoops chips -- only the ones that make a complete bowl

3 packages (8 ounces each) cream cheese
1 cup sour cream
3/4 cup sugar
2 tablespoons Triple Sec (or Grand Marnier if you're fancy)
6 tablespoons tequila
4 large eggs

Directions

1. Preheat oven to 375 degrees. With an electric mixer, beat cream cheese until light and fluffy (shouldn't take more than a minute). Add sour cream, sugar, Triple Sec, and tequila-- beat until smooth. Add eggs, one at a time and continue to beat until you have a firm-ish consistency.

 

 

2. Taste. Add tequila until it makes you do the "shot face"-- much of it will cook out, and then you're just stuck with regular cheesecake. (And then you might as well just kill yourself)

 

3. Fill each Tostitos Scoops with about a tablespoon of cheesecake, place on a cookie sheet. 

 

 

4. Bake until set-- probably around half an hour. Let them cool on the baking sheet for half an hour, then place in the fridge for at least 4 hours.

5. So, mine did not taste enough like a margarita, so I used a straw to drop tequila onto the top. You might not have to... but if it's a late night party...

- Jezebel