Recipe - Sara Lees Cheesecake

WALDINE VAN GEFFEN VGHC42A

CRUST
One fourth pound Butter or margarine
1 Pk sugar cookies; (10
ounces) roll to
Crumbs
1 pack Unflavored gelatin
One fourth cup Sugar

FILLING
16 ounce Cream cheese; soft
8 ounce Sour cream
2 tablespoon Butter
2 tablespoon Corn starch
2 lg Eggs
1 cup Sugar
1 teaspoon Vanilla

Preheat oven to 350~. Place butter in 9" square pan in the oven until
butter melts. Combine crumbs with gelatin and sugar. Remove One fourth cup 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.