Preheat oven to 325 degrees F.

Combine crushed tortilla chips and melted butter in a small bowl.

Press the mixture into the bottom and slightly up the sides of a 10-inch springform pan to form the crust.

Set crust aside.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Add onions, bell peppers, jalapenos, 1 teaspoon Southwest Essence, and 1/4 teaspoon salt to the skillet.

Cook, stirring, until the vegetables are soft, about 4 to 6 minutes.

Add the minced garlic and cook until fragrant, about 30 seconds longer.

Remove from the heat and set aside to cool.

Season diced chicken breasts with 1 1/2 teaspoons Southwest Essence.

Heat the remaining 2 tablespoons olive oil in the same large skillet over medium-high heat.

Add the chicken and cook, stirring often, for 2 to 3 minutes until cooked through.

Remove from the heat.

In a large bowl, add cream cheese, sour cream, and eggs.

Beat with an electric mixer until very smooth.

Using a rubber spatula, gently fold in the sautéed vegetables, cooked chicken, grated Cheddar and Manchego or Parmesan cheeses, the remaining 2 tablespoons Southwest Essence, and the remaining tablespoon salt into the cream cheese mixture.

Pour the mixture into the prepared springform pan.

Bake until the center has set, about 1 hour.

Remove from the oven and set aside to cool on a wire rack.

When cool, transfer the cheesecake to the refrigerator to chill thoroughly before serving.

To make the Simply Salsa, combine all salsa ingredients thoroughly.

To make the Cilantro Pesto, combine cilantro, pumpkin seeds, and garlic in a food processor or blender.

Puree on high speed.

Add the cheese, black pepper, and salt and process to combine.

Scrape down the sides of the processor.

With the machine running, slowly add the olive oil.

Blend until well combined.