Heavily grease bottom and sides of a 9” spring-form pan.
Combine cornmeal and chili powder, and sprinkle over bottom and sides of prepared spring-form pan.
Beat cream cheese, eggs, garlic powder and cumin in a large bowl until smooth. Stir in chiles and ½ cup green onions.
Pour half of batter into spring-form pan. Spoon 1 cup salsa and ¼ cup pepper jelly (optional) on top of batter. Sprinkle 1 ½ cups cheddar cheese over salsa mixture. Spread remaining batter on top of cheese
Bake for 55 to 60 minutes or until edges are set but center still moves slightly. Place pan on wire rack and cool completely before removing sides of spring-form pan.
Spread remaining salsa and pepper jelly (optional) on top. Sprinkle with remaining cheddar cheese and green onion on top.
To serve, place cheesecake on large platter. Scoop a ball of sour cream and place on top. Serve with chips, crackers, or bread.