Preheat oven to 475 degrees

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.

Saute shallots to sweat them. Set aside.

Whip cream cheese in food processor. Once smooth, add in sour cream, flour, dill shallots.

Add eggs one at a time. If you have a Vitamix, you can add eggs first followed by the rest of the ingredients.

Chop salmon, squeeze lemon on salmon.

Once mixture is smooth, add in chopped salmon and mix thoroughly.

Pour into two six inch pans or one 10 inch pan 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.

Cool completely, top with sour cream, garnish with dill, capers and lemon twists.

You can choose to serve warm with crackers, bread toasts or vegetables such as cucumber slices, lettuce leaves.