Preheat oven to 325ºF. Stir together chips and margarine in small bowl; press onto bottom of 9-inch springform pan. Bake 15 minutes. Beat cream cheese and eggs in large mixing bowl at medium speed with electric mixer until well blended. Mix in shredded cheese and chilies; pour over crust. Bake 30 minutes. Spread sour cream over cheesecake. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with remaining ingredients just before serving.