1. Combine crushed chips and butter and press in the bottom and sides of a 9 inch springform pan. Bake for 15 minutes in a 325 oven.

2. Beat cream cheese and eggs well; mix in shredded cheese, chiles and pepper sauce. Pour in pan over tortilla crust and bake 30 minutes.

3. Spread sour cream over the top while the cheesecake is still warm. Cool completely before removing from the pan.

4. Chill and garnish.

5. Serve with tortilla chips.