To prepare the crust, heat oven to 325 degrees. Mix chips and butter and press in a 9-inch springform pan. Bake for 15 minutes.
To prepare filling, beat cream cheese and eggs in bowl with mixer until well blended. Mix in the cheese and chilies. Pour mixture over the crust and bake for 30 minutes.
For topping, spread sour cream over cheesecake. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate several hours or overnight.
When ready to serve, sprinkle top with green onion, tomatoes, bell peppers and olives. Serve with tortilla chips or crackers.