combine tortilla chips and margarine. Press in bottom and 1 inch up sides of springform pan. Set aside. Beat cream cheese at high speed with electric mixer until light and fluffy, Add eggs, one at a time, beating well. Stir in chili powder, worcestershire sauce, salt and 3 tablespoons of green onions. Pour half of cream cheese mixture into prepared pan. Sprinkle with chicken, chilies and 1 1/2 cups of cheese. Carefully pour remaining cream cheese mixture on top. Bake at 350 degrees for 10 minutes;reduce temperature to 300 degrees and continue baking for 45 minutes or until set. Cool completely in a pan on a wire rack. Combine sour cream and cumin; blend well. Spread evenly on cheesecake. Cover and chill for atleast 8 hours. Garnish with remaining cheese & green onions.
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