For the crust:
Lorna Doone Cookies - 10 oz. (crush)
Butter - 1/2 lb (melted)
Sugar - 1/4 cup
1 Envelope Knox Unflavored Gelatin
For the filling:
Cream cheese - 16 oz. at room temp
Sour cream - 8 oz.
Eggs - 2
Butter - 2 tbsp
Cornstarch - 2 tbsp
Sugar - 1 cup
Vanilla - 1 tsp
Crushed cookie crumbs
To make the crust, mix cookie crumbs
with butter, sugar and gelatin. Then spread out over
a 9" springform pan. Bake at 350 for 8 minutes.
For the filling, beat cream cheese,
sour cream, eggs, butter, cornstarch, sugar and vanilla
with electric mixer until smooth.
Pour this into the crust, and bake for
another 30 to 35 minutes. Cool for 20minutes before
releaseing springform from the cake. Cool for another
20 minutes before cutting.
Sprinkle with cookie crumbs and serve.
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