| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Copycat, Desserts |
1 |
Servings |
INGREDIENTS
| 10 |
oz |
Pk Lorna Doone cookies;crush |
| 1/4 |
lb |
Butter; melted |
| 1/4 |
c |
Sugar |
| 1 |
|
Env Knox unflavored gelatin |
| 16 |
oz |
Cream cheese; room temp |
| 8 |
oz |
Sour cream |
| 2 |
lg |
Eggs |
| 2 |
tb |
Butter |
| 2 |
tb |
Cornstarch |
| 1 |
c |
Sugar |
| 1 |
ts |
Vanilla |
|
|
Crushed cookie crumbs; for garnish |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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