Combine the cream cheese, chili powder and hot pepper sauce in a large mixing bowl. Beat at high speed until creamy, scraping the bowl occasionally. Add the eggs, beating until blended. Stir in the chicken and chiles.
Spoon into a greased 9 - inch springform pan. Bake for 40 minutes or until set. Cool in the pan on a wire rack for 15 minutes.
Run a sharp knife around the side of the pan; remove the side. Let stand until cool. Chill, covered, for 3 hours or longer.
Arrange the cheesecake on a serving platter. Spread the salsa over the top and sprinke with cheddar cheese and green onions. Cut into thin wedges. Serve with the tortilla chips.