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1
Heat oil in large saute pan over high heat. Add onions; stir to coat well with oil. Cook over medium-high heat 30-40 minutes or until deep golden brown, stirring occasionally.Stir in wine; cook 5 minutes or until syrupy and onions resemble marmalade. Set aside.
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2
Prepare crusts while onions are cooking. Preheat oven to 350u00b0F and adjust oven rack to middle position. Combine cracker crumbs and 4 tablespoons butter. Brush four non-stick mini (4-1/2-inch) springform pans with remaining butter. Divide crumb mixture among prepared pans; press firmly onto bottom of each pan.Place on baking sheet and bake 15 minutes or until edges begin to brown. Cool on wire rack.
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3
To prepare filling, place cheeses, flour, lemon peel, salt, pepper, lemon juice and half of each of the fresh herbs in Bowl of Kitchen Aid(R) Artisan Mini Stand Mixer. Attach Bowl and Flat Beater to mixer.
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4
Turn to Speed 4 and beat until light, fluffy and well blended. Stop and scrape bowl. Turn to Speed 1 and add egg; mix until blended.
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5
Reduce oven temperature to 325u00b0F. Top each cooled crust with a thin layer of onion mixture. Spoon filling onto onions, smoothing with small offset spatula or knife.Sprinkle the black pepper on top and the remaining fresh herbs.
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6
Place springform pans in larger shallow baking pan. Fill baking pan with enough hot water to come halfway up side of springform pans. Bake 40 minutes or until tops ares lightly brown but centers are soft and jiggly. Let cool in water bath on wire rack 1 hour. When cheesecakes are slightly warm, remove from water bath and refrigerate until cooled completely.
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7
Loosen rings from pans and slice cheesecakes to serve with assorted crackers and fresh vegetables.
