From: Executive chef David Levy, Crowne Plaza Riverwalk San Antonio, TX. Yield: 1 cheesecake. Topping: 1 lb. sweet onion, thinly sliced 3 Tbsp. butter, melted 3 Tbsp. brown sugar Crust: 1¼ cups graham crackers, finely crushed ¼ cup butter, melted Cheesecake Filling: 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 ...

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