Preheat oven 350F. Coat 9-inch spring form pan with nonstick cooking spray.
In springform pan, mix together cereal crumbs, butter, and oil, press into bottom of prepared pan.
n mixing bowl, mix together cream cheese, sour cream, egg and egg whites until creamy. Add garlic, chili powder and cumin, mixing well.
Fold in Cheddar cheese, green chilies, green onions, and onion. Carefully spread half mixture over crust, top with 1 cup salsa, and cover with remaining cream cheese mixture; do not mix.
Bake 50 to 60 minutes or until mixture is set. Remove from oven, let cool in pan 10 minutes. Run knife around inside edge to loosen; remove sides from pan. Let cool to room temperature before refrigerating. When ready to serve, remove from refrigerator and top with remaining 1 cup salsa. (If freezing, top with salsa, when serving.)
Spicy Advice: For extra flavor and kick, use a flavored salsa such as roasted tomato or your favorite. Also, you can add shrimp or crabmeat to cheesecake for a seafood version.