Preheat oven to 350 degrees F. Place cream cheese and cheddar cheese in large bowl of electric mixer; beat at medium speed until fluffy. Blend in 1 cup of the sour cream and taco seasoning. Add eggs, one at a time, beating well after each addition. Mix in chilies. Pour mixture into 10 inch springform pan. Bake 35-40 minutes or until set in center. Remove from oven; cool 10 minutes. Top with remaining one cup sour cream. Bake 5 minutes longer. Loosen cake from rim of pan. Cool completely on wire rack. Cover; refrigerate until chilled, 3-4 hours. Remove rim of pan; transfer to serving plate. Top with salsa just before serving. Serve with tortilla chips, if desired.
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