A smooth-textured cake made with a cookie-and-butter crust and a cream cheese filling, then baked. Served cold, it has a creamy, lightly tangy flavor.
Mix the crushed cookies with the melted butter and press the mixture into the bottom of the pan. Chill in the refrigerator.
Beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing after each addition, then fold in the cream and vanilla.
Pour the filling over the crust and bake in a preheated oven until the center is still slightly jiggly.
Leave the oven door slightly open and let the cake cool slowly inside. Then chill it in the refrigerator. Note: Do not open the oven door suddenly; a rapid temperature drop can crack the surface.
Allergens: contains milk (cream cheese), eggs, and wheat (cookies; gluten). Important: After removing the cake from the oven, let it cool slowly at room temperature; a sudden temperature change can cause the top to crack.
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