Green Chile Cheesecake with Papaya Salsa Wilson

No, it's not a dessert, it's actually more like a quiche - and it's really delicious! If you can't find the blue cornmeal, substitute either white or yellow cornmeal, and if you don't find papayas, use mangoes! This recipe is one that I adapted from the Epicurious web site - I've doubled the salsa ingredients from their recipe, it just wasn't enough.
For crust 1/2 stick (1/4 cup) unsalted butter 1 cup blue cornmeal* 1/4 cup boiling water For filling 1 cup chopped green chile, thawed and drained 1-1/2 cups sour cream 2 large eggs 1 pound cream cheese, softened (substitute Neufchatel cheese for lower fat) 2 Tablespoons unsalted butter 1 cup grated Monterey Jack cheese (about 4 ounces) 1-1/2 cups grated sharp Cheddar (about 6 ounces) 1 Tablespoons minced fresh dill leaves 1/4 cup chopped fresh cilantro For Papaya Salsa: 1-2 papayas, depending on size 2 garlic cloves 1 cup finely chopped red onion 1 red bell pepper 2 Tablespoons chopped fresh cilantro 4 Tablespoons rice vinegar	Fresh Ingredients
available at Latino markets, specialty foods shops, or at your local co-op or health food store Preheat oven to 325°F. Make crust:* Melt butter and in a bowl stir together with cornmeal and water. Press mixture onto bottom of a 10-inch springform pan or 8"x11" baking dish.
Make filling: In a food processor blend sour cream and eggs. Add cream cheese and butter and blend until smooth. Transfer mixture to a bowl and stir in green chile, cheeses, dill, cilantro, and salt to taste. Pour filling over crust and bake in middle of oven 45-55 minutes, or until center is just set. Cool cheesecake completely in pan on a rack.
Make salsa: Peel and seed papaya and coarsely chop (about 2 cups). Mince garlic. In a bowl stir together papaya, garlic, chopped onion, diced bell pepper, finely chopped cilantro, vinegar, and salt and pepper to taste. Serve cheesecake in wedges topped with salsa. Top