10 OUNCE PACKAGE OF LORNADOONE COOKIES, CRUSHED FINELY
1/4 POUND MELTED BUTTER
1/4 CUP SUGAR
1 ENVELOPE KNOX GELATIN
FILLING:
16 OUNCES CREAM CHEESE, SOFTENED
8 OUNCES SOUR CREAM
2 EGGS
2 TABLESPOONS BUTTER, SOFTENEDD
2 TABLESPOONS CORNSTARCH
1 CUP SUGAR
1 TEASPOON VANILLA
CRUSHED COOKIE CRUMBS FOR GARNISHING
Instructions
PREHEAT OVEN TO 350°.
MIX COOKIE CRUMBS WITH BUTTER, SUGAR AND GELATIN MIXING WELL. PAT OUT EVENLY OVER BOTTOM OF A GREASED 9" SPRINFFORM PAN. BAKE FOR EXACTLY FOR 8 MINUTES. REMOVE FROM OVEN AND COOL.
BEAT WITH ELECTRIC MIXER, CREAM CHEESE AND SOUR CREAM UNTIL SMOOTH, ADD EGGS, BUTTER, CORNSTARCH, SUGAR AND VANILLA, UNTIL FILLING IS PERFECTLY SMOOTH AND CREAMY.
POUR INTO PAN OVER CRUST.
BAKE 30 TO 35 MINUTES OR UNTIL CAKE TESTER INSERTED INTO CENTER OF CHEESECAKE COMES OUT CLEAN.
REMOVE FROM OVEN AND COOL ON WIRE RACK COMPLETELY BEFORE CUTTING. SPRINKLE TOP WITH COOKIE CRUMBS. REFRIGERATE TO CHILL.