This Wise Original Kettle Cooked crusted savory cheesecake
provides an elegant change of pace from your classic Sour Cream
& Onion Dip.
1 6.5 oz. bag Wise Original Kettle Cooked Potato Chips
2 tablespoons butter, divided
4 green onions, thinly sliced
1 pound full-fat non-whipped cream cheese
1/3 cup sour cream
2 tablespoons flour
1 tablespoon chopped chives
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
sea salt, white pepper
Preheat oven to 475. Using a rolling pin or a food processor,
crush chips into large crumbs. Add a tablespoon of melted butter to
the chips and press into 10" spring form pan. Bake for five
minutes. Set Aside.
Melt butter in a small frying pan. Gently soften green onions.
Do not brown. Set aside.
Whip cream cheese with mixer. Once smooth, add in sour cream,
flour, chives, green onions, garlic powder, salt & pepper. Beat
in eggs one at a time. Pour into pan and bake at 475 for five
minutes. Turn heat down to 250 and bake for another 20 minutes
until set. Cheesecake should be a little jiggly. Turn oven off,
open oven door and allow to rest for 15 minutes.
Optional: top with extra sour cream and chives. Serve warm or
room temperature with Wise Tortilla Chips or Ridgies.