Red Lobster Cheesecake

Time to go with Eric and Korey to church soon! Decided on a change from the usual ride with my parents, because new company can be very invigorating, indeed. It also helps that I know this will be positive, despite my not getting a lot of sleep when I went to bed at 12:30 or being a morning person in general. ;)


Red Lobster Cheesecake

Filling:
16 oz Cream cheese
8 oz Sour cream
2 large Eggs
2 tablespoon Butter
2 tablespoon Cornstarch
1 cup Sugar
1 teaspoon Vanilla
Cookie crumbs

Crust:
10 oz Package Lorna Doone cookies - crushed
¼ lb Butter - melted
¼ cup Sugar
1 Envelope Knox unflavored gelatin

Mix crumbs with butter, sugar, and gelatin. Pat out evenly over bottom of greased 9" springform pan. Bake at 350°F exactly 8 minutes. Beat these 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°F 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.