In a small bowl, combine tortilla chips and butter. Press onto the bottom of a greased 9 inch. springform pan. Place on a baking sheet. Bake at 325 for 15 minutes or until lightly browned.
In large bowl beat the cream cheese and eggs on low speed just until combined. Stir in the shredded cheese and green chilies. por over crust. Bake for another 30 to 35 minutes or unti the center is almost set.
Place pan on a wire rack. Spread sour cream over cheesecake. Carefully run a knife around edge of pan to loosen. cool for 1 hour. Refrigerate overnight.
Remove sides of pan just before serving. Garnish cheesecake with yellow pepper,onions and tomato.