Cheesecake Pie

I’m not exactly sure how to describe this dessert.  It’s kind of a like a faux cheesecake.  It was tasty.

Jason and his dad went hiking in New Hampshire this past week.  The chocolate chip cookies Jason’s dad was carrying in his backpack got smashed to bits, so I decided to make a crust out of the crumbs.  My original idea was to make a pudding pie, but then I realized we had some cream cheese in the fridge and I did some Googling and came up with this dessert.

Cheesecake Pie

Crust
1 1/4 c. cookie crumbs
1/4 c. butter
1/8 c. sugar

Mix crust ingredients together and spread into a pie plate.  Bake at 350 degrees for 10 minutes.

Filling
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 tbsp. lemon juice
1 tsp. vanilla
Dash of salt
2 eggs

In medium bowl, beat cream cheese until light and fluffy. Gradually blend in sugar, lemon juice, vanilla, and salt. Add eggs one at a time, beating well after each addition. Pour filling evenly over crust.  Bake on baking sheet in preheated 325 degree oven for 25-30 minutes or until knife inserted one inch from edge comes out clean.

Topping
1 c. sour cream
2 tbsp. sugar
1/2 tsp. vanilla

Combine topping ingredients. Spread evenly over top of cheesecake. Bake 10 minutes longer.

Chill for 3 hours before serving.

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