Combine the tortilla chips and the butter in a small bowl. Press the mixture into the bottom of a 9-inch springform pan. Place the springform pan in a shallow baking pan.

Beat the cream cheese, sour cream and eggs in a medium bowl with an electric mixer on medium speed until the mixture is smooth.  Stir in the cheese, onion, garlic and black pepper. Pour the cheese mixture into the pan.

Bake at 350°F. for 30 minutes or until set.  Let the cheesecake cool in the pan on a wire rack for 20 minutes.  Cover the pan and refrigerate for 4 hours or overnight.

Remove the cheesecake from the pan.  Top with the salsa and cut into 12 wedges.