The cake is a lie.

I had to make this based on its name alone. I didn't care that it wasn't REALLY a cheesecake.

"Mexican Cheesecake" (6 quart pot)

~3 (8 oz bricks) cream cheese, softened
~2 eggs
~2 t chicken bouillon
~1/2 c water
~1/2 c chopped jalapeño pepper (The original recipe called for a 4 oz can mild diced chilis. I substituted because the can I thought I had mysteriously disappeared.)
~1 1/2 t chili powder
~1/2 t hot sauce
~1 c cooked chicken, chopped (I crocked several chicken breasts overnight and froze the rest for the next time I need cooked chicken.)
~tortilla chips

Combine all ingredients (except tortilla chips) and mix well in crock pot.
Cover and cook on high for 1 hour.
Serve with tortilla chips.

Due to my, uh, small substitution, this was super crazy spicy. This, of course, meant that we thought it was super crazy good. I'm pretty sure that anything with 3 bricks of cream cheese in it would be. Right? This dip would be amazing to take to a party, so you should make this instead of the Rotel dip everyone under the sun crocks and wow the taste buds off of your friends and family!