2 8 oz. packages cream cheese, softened
1 8 oz. package shredded sharp cheddar cheese
1 ¼ oz package taco seasoning mix
1 16 oz carton sour cream, divided
3 eggs
½ cup diced red bell pepper
2 Tablespoons stemmed, seeded and minced, canned chipotle peppers in adobo sauce
1 Tablespoon adobo sauce from can of chipotle chiles
1 6 oz carton frozen avocado dip, thawed
diced tomatoes
edible flowers
tortilla chips
jicama sticks, radishes, celery sticks, broccoli florets, cucumber slices

With electric mixer, beat cream cheese, cheddar cheese and taco seasoning until fluffy. Stir in 1 cup sour cream. Beat in eggs, one at a time, until blended. Stir in red pepper and chipotle chiles. Pour into an 8 ½ or 9 inch springform pan. Bake in a preheated 350 deg. oven until center is almost set (about 40 minutes). Cool on wire rack 10 minutes. Combine remaining sour cream with adobo sauce. Spread over top of torte. Bake until sour cream layer is partially set around edges (6-8 minutes). Cool on wire rack 30 minutes. Refrigerate, covered, overnight. To serve, run sharp knife carefully around edge of pan. Release side of pan, place on serving plate. Spread avocado dip over top of torte, garnish with tomatoes and edible flowers. Serve with tortilla chips and fresh vegetables.