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1
Preheat oven to 350F
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2
Do NOT pre-grease pie pan.
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3
Butter in the crust acts as its own non-stick agent.
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4
Grate or finely chop whole package of cookies in blender, powder consistency is ideal
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5
Pour cookie powder into pie pan and add butter.
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6
Butter is best measured by eye, add butter slowly and work cookie powder into butter to form a dough.
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7
Be careful not to bring mixture to a greasy consistency.
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8
Should still appear dull rather than shiny
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9
Once dough has been created flatten in pie pan and work up edges evenly until you have a uniform pie crust
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10
Rinse blender or with handheld mixer blend cream cheese, egg, vanilla, and condensed milk until smooth and creamy.
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11
At this point you can taste the mixture and add more vanilla as per taste
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12
Pour mixture into prepared pie crust and then place on center rack in oven
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13
Allow appx.
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14
20mins to bake, pie should have risen and edges should no longer be a beige color but a faint golden brown.
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15
Add or reduce baking time to achieve this color as ovens vary
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16
Do NOT place cheesecake immediately in fridge, it will spoil and turn sour!
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17
Remove cheesecake and allow to cool at room temperature for about 1hr or until top no longer feels warm to the touch
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18
Once cool you may now refridgerate.
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19
Best served chilled.
