CRUST:
1 sleeve Ritz crackers (36 crackers; 1-1/2 cups)
4 tablespoons melted butter
FILLING:
2 packages cream cheese (8 oz.each) -- softened
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon white pepper
2 tablespoons grated onions
1 teaspoon sugar
2 large garlic cloves -- minced
1 tablespoon fresh lime juice
2 tablespoons packaged taco seasoning mix
1 cup shredded sharp Cheddar cheese
3/4 cup bottled chunky salsa
1 tablespoon chopped fresh cilantro

Preheat oven to 325 degrees.

CRUST: Finely crush crackers in a food processor or blender. Place in a small bowl; add butter and mix well. Press evenly into bottom of 9-inch springform pan; refrigerate while preparing filling.

FILLING: Place cream cheese in a mixing bowl. With an electric mixer, beat in eggs once at a time, mixing well after each addition. Mix in salt, white pepper, onion, sugar, garlic, lime juice and taco seasoning; beat until well-blended. By hand, fold in salsa and cilantro; pour filling into prepared crust. Bake 60 minutes or until cheesecake is slightly browned on top. Remove to cool on a wire rack. Chill overnight before serving.