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Combine tortilla chips and butter; press onto bottom of a lightly greased 9-inch springform pan. Bake at 325 degrees for 15 minutes. Cool on a wire rack.
Beat cream cheese at medium speed with an electric mixer 3 minutes or until fluffy; add eggs, one at a time, beating after each addition. Stir in cheese, chiles, and ground red pepper. Pour into prepared pan, and bake at 325 degrees for 30 minutes. Cool 10 minutes on a wire rack. Place on a bed of fresh cilantro or parsley, if desired. Gently run a knife around edge of pan to release sides, and let cool completely. Spread sour cream evenly over top; cover and chill. Arrange green pepper and remaining ingredients on top as desired.
Yield: one 9-inch cheesecake or 25 appetizer servings.
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