Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil, ensuring it covers the bottom and sides to prevent water from seeping in during the water bath.

In a medium bowl, combine the finely crushed tortilla chips, melted butter, 1/2 tsp chili powder, and 1/4 tsp ground cumin. Mix until the chips are evenly coated.

Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from oven and let cool slightly while you prepare the filling. Reduce oven temperature to 325°F (160°C).

In a large mixing bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes.

Add the sour cream and beat until just combined. Scrape down the sides of the bowl.

Add the eggs one at a time, beating on low speed until just incorporated after each addition. Be careful not to overmix, as too much air can cause cracks in the cheesecake.

Gently fold in the diced pickled jalapeños, corn kernels, black beans, shredded Monterey Jack cheese, chopped fresh cilantro, 1 tsp chili powder, 1/2 tsp ground cumin, garlic powder, onion powder, salt, and black pepper until evenly distributed.

Pour the savory cheesecake filling over the cooled tortilla chip crust in the springform pan. Smooth the top with a spatula.

Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan. This creates a water bath, which helps the cheesecake bake evenly and prevents cracking.

Carefully transfer the roasting pan with the cheesecake to the preheated 325°F (160°C) oven. Bake for 60-70 minutes, or until the edges are set and lightly golden, but the center still has a slight jiggle when gently shaken.

Turn off the oven, but leave the cheesecake inside with the oven door propped open slightly for 1 hour. This slow cooling prevents sudden temperature changes that can cause cracks.

Remove the springform pan from the water bath and the roasting pan. Carefully remove the aluminum foil. Let the cheesecake cool completely on a wire rack at room temperature.

Once completely cool, cover the cheesecake loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to firm up and flavors to meld.

When ready to serve, carefully run a thin knife around the edge of the pan before releasing the springform sides. Transfer to a serving platter.

Top with salsa, diced avocado, a drizzle of sour cream or Mexican crema, fresh cilantro, and sliced green onions just before serving. Slice and enjoy!