WALDINE VAN GEFFEN
VGHC42A—–
CRUST
1/4 lb Butter or margarine
1 pk Sugar cookies — (10 ounces)
Roll to
Crumbs
1 pk Unflavored gelatin
1/4 c Sugar
FILLING
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
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.
Yields
8 Servings