| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Cakes |
8 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Butter or margarine |
| 1 |
|
Pk sugar cookies; (10 ounces) roll to |
|
|
Crumbs |
| 1 |
pk |
Unflavored gelatin |
| 1/4 |
c |
Sugar |
| 16 |
oz |
Cream cheese; soft |
| 8 |
oz |
Sour cream |
| 2 |
tb |
Butter |
| 2 |
tb |
Corn starch |
| 2 |
lg |
Eggs |
| 1 |
c |
Sugar |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
WALDINE VAN GEFFEN VGHC42A
CRUST
FILLING
Preheat oven to 350~. Place butter in 9" square pan in the oven until
butter melts. Combine crumbs with gelatin and sugar. Remove 1/4 c crumbs to
use as garnish. Stir remaining crumb mixture into the melted butter in the
pan, patting mixture evenly over bottom of pan. Bake exactly 8 minutes. Mix
until light and fluffy cream cheese and sour cream. Beat in butter, corn
starch, eggs, sugar and vanilla. As soon as crust is baked, put out oven
rack without removing pan and pour filling directly over hot crust.
Sprinkle top with reserved crumb mixture and return to bake at 350~ for 30
to 35 minutes or until knife inserted comes out clean. DO NOT OVERBAKE. Let
cool 30 minutes before cutting.
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