Ingredients:

Crust: 

10 Vanilla Milano cookies

8 Bordeaux Cookies

2/3 cup butter

Filling: 

24 oz. Cream Cheese, softened

5 tsp. cornstarch

2/3 cup sugar

3 eggs

1 egg yolk

2 tsp. vanilla

1/2 cup vanilla liquor

8 Vanilla Milano cookies, coarsely chopped

Directions:

Preheat oven to 350.  Spray a 9 inch springform pan with non-stick cooking spray.  

Crust:

Place cookies in food processor and process until finely crumbed.  Melt butter, add crumbs and combine thoroughly.  Press firmly into bottom of springform pan.

Filling:

Combine softened creamcheese, cornstarch and sugar on low speed.  Add eggs and egg yolk one at a time, combining after each.  Scrape bowl between eggs two and three.  Stir in vanilla, vanilla liquor and Vanilla Milano cookies.  Pour over crust.

Bake at 350 for 15 minutes.  Then, without opening door of oven, reduce heat to 200 degrees and bake for 1 hour and 10 minutes more.

Remove from oven and run a knife around perimeter of cheesecake to loosten it from sides of pan.  Chill, uncovered, overnight. 

Yield:

At least 12