1 box of girl scout cookies (thanks-a-lot flavor)
2 tablespoons melted butter
16 ounces of cream cheese (room temp)
1 cup of plain yogurt or sour cream
1 cup of white sugar
1 teaspoon vanilla essence
2 tablespoons corn starch
1 cup of heavy cream
1 teaspoon lemon juice
Break up the box of girl scout cookies. You could use a food processor or a rolling pin to macerate the cookies into small crumbs.
Add the melted butter to the cookie crust and mix really well.
Add the crust to a round baking pan. Use a rubber spatula to press the crust down into the pan so it is smooth and even. Place in the fridge to chill for 30 minutes.
To a big bowl add the cream cheese and sugar. Mix really well until the sugar has dissolved.
Add the sour cream or yogurt and mix that in.
Add 1 egg at a time to the batter and mix again until all 3 eggs have been mixed in.
Add the vanilla essence and heavy cream. Mix.
Lastly add the corn starch and mix.
Make sure there are no lumps in your batter. You can pass it through a fine mesh strainer.
Pour the batter into the baking pan with the crust. Gently tap the pan on the counter to even out the batter.
Heat the oven to 300 degrees Fahrenheit.
Wrap the baking pan in tin foil all around, leaving the top uncovered.
Place this on a baking tray. Place the tray in the oven and pour hot water into the tray to about 1/4 of the baking pan.
Bake for 2.5 hours or until you see the sides start to let go from the pan.
After 2.5 hours, turn off the oven, crack the oven door open with a dish towel and leave the cheesecake in there to cool for an hour.
Remove the cheese cake from the oven and cover with plastic wrap.
Place in the fridge to cool for a few hours before slicing with a clean knife.
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