Slice onions thinly

Heat 1 tablespoon oil in pan on medium low heat. Sauté onions until caramelized but not browned. Turn frequently. This takes 30-35 minutes.

Preheat oven to 475

Using a rolling pin or a food processor, crush chips into large crumbs. Reserve enough chips to sprinkle on top as a garnish and set those aside.

Add 2 tablespoons of melted butter to remainder potato chips. Crush and press into pans. Bake for five minutes. Set Aside.

Whip cream cheese in food processor. Once smooth, add in 1/3 cups sour cream, flour, onions, garlic powder, cayenne, salt, pepper.

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 or until set. Cheesecake should be a little jiggly.

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

Once cooled, top with sour cream and garnish with crushed potato chips and parsley.

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

If refrigerated, bring to room temperature before serving.

If refrigerating, don't put chips on until right before serving.