1 bag, 7 oz. Kettle Chips, crushed
4 spring onions, thinly sliced
2 Tablespoons Butter
1 pound full fat cream cheese (2- 8 ounce packages) at room temperature.
1/3 Cup Sour Cream
1 tablespoon chopped chives
1 teaspoon Garlic Powder
1/4 Teaspoon Cayenne Pepper
Sea Salt and White Pepper (no measurements given, so would use 1/4 teaspoon of each)
Extra chives for decorating
Sour Cream for decorating, optional
Preheat oven to 475 degrees. One ten inch Springform pan*
Crush the potato chips up using either a rolling pin, food processor or my favorite, put the chips in a ziploc bag and smack with your hand to make smaller chips.
Add one of the tablespoons of butter to the crushed chips and press into a springform pan, bake for 5 minutes. Set aside.
Melt the other tablespoon of butter in a small pan, add the spring onions, cook for just a minute or so to soften, but don't brown them. Set aside.
Whip the softened cream cheese, then add the seasonings and Sour Cream, whip until smooth.
Add the eggs, one at a time, whip until smooth and at the end add in the chopped chives.
Pour into the prepared pan and bake at 475 degrees for about 10 minutes. Then turn the heat down to 250 degrees and continue baking for another 20 to 25 minutes or until set. The cheesecake should be a little jiggly.
Turn oven off, and open door and allow to rest for about 15 minutes.
You can serve this warm with some crackers or toast, or go ahead and refrigerate but bring to room temperature before serving.
* If using two 6 inch springform pans, bake at 475 for 5 minutes, then turn the oven down to 250 and bake an additional 10 to 15 minutes.
It's fun to decorate the top with some chives before baking, and you can also serve it with some sour cream spread over the top with additional chopped chives and spring onions, or more of the crushed potato chips.
It would also be fun to find some Sour Cream and Onion chips to use as the crust. But you do need the heavier weight Kettle Chips for this recipe. The others are just too flimsy and break down too much.