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Filling:
16 oz Cream cheese
8 oz Sour cream
2 large Eggs
2 tbsp Butter
2 tbsp Cornstarch
1 cup Sugar
1 tsp Vanilla
Cookie crumbs
Crust:
10 oz Package Lorna Doone cookies - crushed
1/4 lb Butter -melted
1/4 cup Sugar
1 Envelope Knox unflavored gelatin
Mix crumbs with butter, sugar and gelatin. Pat out evenly over bottom of greased 9" springform pam. Bake at 350°F exactly 8 minutes. 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°F 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.
16 oz Cream cheese
8 oz Sour cream
2 large Eggs
2 tbsp Butter
2 tbsp Cornstarch
1 cup Sugar
1 tsp Vanilla
Cookie crumbs
Crust:
10 oz Package Lorna Doone cookies - crushed
1/4 lb Butter -melted
1/4 cup Sugar
1 Envelope Knox unflavored gelatin
Mix crumbs with butter, sugar and gelatin. Pat out evenly over bottom of greased 9" springform pam. Bake at 350°F exactly 8 minutes. 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°F 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.