From: Executive chef David Levy, Crowne Plaza Riverwalk San Antonio, TX. Yield: 1 cheesecake.
1 lb. sweet onion, thinly sliced
3 Tbsp. butter, melted
3 Tbsp. brown sugar
1¼ cups graham crackers, finely crushed
¼ cup butter, melted
2¾ lb. cream cheese
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
1 cup sour cream
4 eggs
Preheat oven to 325°F.
For topping: In medium skillet, melt butter on medium low heat. (Do not brown.) Add onions and cook until translucent. Continue sauteeing until onions are caramelized. Add brown sugar and cook for 10 minutes. Place in stainless bowl; place bowl in container full of ice to cool quickly. This will harden the butter and sugar quickly to adhere sugar to the onions. Once mixture is cooled, place in refrigerator.
For crust: Mix crushed graham crackers and butter. Press firmly into bottom of a 9" nonstick springform pan. Bake 10 minutes.
For cheesecake filling: Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well-blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition, just until blended. Pour over crust. Bake 1 hour and 10 minutes, or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake. Cool before removing rim of pan. Refrigerate at least 4 hours, or overnight.
Remove cheesecake from refrigerator at least 30 minutes before serving. Slice and bring cake to room temperature. Bring candied onions to slightly above room temperature. Plate cheesecake and top generously with onions. Makes 12 servings.