Red Lobster Vanilla Bean Cheesecake

Red Lobster Vanilla Bean Cheesecake
A vanilla cookie crust, vanilla whipped cream and white chocolate shavings – finished with strawberries – what else can you ask for?

Filling:
16 oz Cream cheese
8 oz Sour cream
2 large Eggs
2 tbsp Butter
2 tbsp Cornstarch
1 cup Sugar
1 tsp 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″ spring form pan. Bake at 350°F exactly 8 minutes.

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°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 spring form from the cake. Cool another 20 minutes before cutting.

Sprinkle top with cookie crumbs or white chocolate shavings.

Serve with strawberries (or your favorite berries).