Savory Sour Cream Chives Cheesecake with Potato Chip Crust

By Grandmax4

I used two six inch spring form pans. You could also make one cheesecake in a 10 inch pan. Adjust baking times to 10 minutes at 475 and then 20 minutes at 250. I make one cheesecake with chives placed on top and one cheesecake topped with sour cream, chopped chives and some potato chips.

Ingredients

• 1 8 oz. bag kettle cooked or ruffled potato chips
• 4 spring onions, thinly sliced
• 2 tablespoon butter
• 1 pound full-fat non-whipped cream cheese
• 1/3 cup sour cream
• 2 tablespoons flour
• 1 tablespoon chopped chives
• Extra chives for decorating
• Sour Cream for topping (optional)
• 1 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• sea salt, white pepper
• 4 eggs
• chives for garnish

Preparation

Step 1

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 pans. 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 in food processor. Once smooth, add in sour cream, flour, chives, spring onion, garlic powder.

Add eggs one at a time.

Pour into pans and bake at 475 for five minutes. Turn heat down to 250 and bake for another 10-15 minutes until set. Cheesecake should be a little jiggly.

Turn oven off, open oven door and allow to rest for 15 minutes.

You can choose to serve warm with crackers or bread toasts.

If refrigerated, bring to room temperature before serving.