Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 10 ounces | Pk Lorna Doone cookies;crush |
| ¼ pounds | Butter; melted |
| ¼ cup | Sugar |
| 1 \N | Env Knox unflavored gelatin |
| 16 ounces | Cream cheese; room temp |
| 8 ounces | Sour cream |
| 2 larges | Eggs |
| 2 tablespoons | Butter |
| 2 tablespoons | Cornstarch |
| 1 cup | Sugar |
| 1 teaspoon | Vanilla |
| \N \N | Crushed cookie crumbs; for garnish |
WALDINE VAN GEFFEN VGHC42A
CRUST
FILLING
CRUST-Mix crumbs with butter, sugar and gelatin. Pat out evenly over bottom of greased 9" springform pam.
Bake at 350~ exactly 8 minutes. FILLING-Beat with electric mixer cream cheese, sour cream, eggs, butter, cornstarch, sugar and vanilla. When the filling is perfectly smooth and creamy pour into crust. Return to 350~ oven and bake 30 to 35 minutes or until a knife inserted comes out clean. Cool in pan on rack 20 minutes before releasing springform from the cake.
Cool another 20 minutes before cutting. Sprinkle top with cookie crumbs. Source: Gloria Pitzer's Secret Recipes Newletter.