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