In a small bowl, combine tortilla chips and butter; press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 325° for 15 minutes or until lightly browned.
In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in Monterey Jack cheese and chilies; pour into crust.
Place pan on a baking sheet. Bake for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Spread sour cream over cheesecake. Carefully run a knife around edge of pan to loosen; cool for 1 hour. Refrigerate overnight.
Remove sides of pan. Garnish with yellow pepper, onions and tomato. Refrigerate leftovers.