6 oz shortbread cookies, ginger snaps, or tea biscuits (check ingredients)
6 T butter
1 1/2 lb cream cheese (3 packages), softened (knead if straight out of fridge)
1/2 c + 2T white or brown sugar
1 t vanilla
Optional: fruit (strawberries, blueberries, or kiwi peeled and sliced)
Bake at 300 degrees for 30 min. Chill at least 2 hr.
1. Preheat oven. Melt butter and crush cookies. Stir cookie crumbs into butter. Spread and press into bottom and sides of pie pan or cheese cake pan to form the crust.
2. In electric mixer, mix cream cheese, eggs, sugar, and vanilla until creamy smooth.
3. Pour filling into the crust. Bake (see "bake" above). Next, turn oven off and let pie cool inside the oven. Then chill at least 2 hr in fridge to make firm. Optional: top with fruit.
If you use a cheese cake tin, Delia says you soak a clean dish towel in hot water, wrap it around the sides of the tin and hold for a few seconds, then lift the base out.