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Cheesy Salsa Cheesecake

1 (8-ounce) softened cream cheese
1 (8-ounce) pkg. reduced-fat cream cheese, softened
1-1/2 cup (6-ounce) shredded Monterey Jack cheese
3 (8-ounce) containers light sour cream (divided)
1 Tablespoon flour
3 eggs
1 cup mild salsa
2 Tablespoons sliced green onions
2 Tablespoons diced red bell pepper
1 (4.5-ounce) can chopped green chilies
1 Tablespoon fresh parsley
1 cup guacamole

Beat cream cheeses and Monterey Jack at medium speed with electric mixer until light and fluffy. Add 1 container sour cream, flour and eggs. Beat until blended. Stir in green onions, salsa, parsley, green chilies and red bell peppers. Pour into 9-inch springform pan. Bake at 350 degrees for 45 minutes. Cool on wire rack. Gently run a knife around sides of pan. Cover and chill 6 hours. Spread guacamole over cheesecake. Spread remaining 2 containers of sour cream over guacamole. Serve with chips.