1 cup (8 ounces) dry black beans
Water
4 to 6 flour tortillas
3 8-ounce packages cream cheese, softened
6 eggs
½ jalapeno pepper, minced
2 teaspoons minced garlic
2 to 2 ½ teaspoons red pepper sauce
2 to 3 teaspoons ground cumin
½ teaspoon chili powder
½ teaspoon salt
2 teaspoons Worcestershire sauce
Flour
Medium or hot salsa
Cilantro sprigs

Drain and rinse.  Add warm water to cover beans and heat to boiling in large saucepan.  Reduce heat and simmer, covered, until beans are tender but not mushy, 1 ½ to 2 hours.  Drain; cool.  Grind beans, or process in food processor or blender until coarsely chopped, but not smooth.

Preheat oven to 300º F.  Line side of lightly greased 9-inch springform pan with tortillas, overlapping to fit.

In large bowl, beat cream cheese until fluffy; beat in eggs, 1 at a time.  Beat in remaining ingredients except flour, salsa and cilantro.  Pour mixture into prepared pan.  Bake until center is just set and sharp knife inserted halfway between center and edge comes out clean, about 1 hour.  Cool to room temperature on wire rack.  Refrigerate overnight.

Cut cheesecake into wedges; coat cut edges lightly with flour.  Cook cut edges over medium heat in greased skillet until golden on both cut sides.  Serve on plates with salsa to the side; garnish with cilantro. 

Note: Cheesecake can also be served cold.