Place cookies in a food processor; process until finely
ground. Combine cookies and 3 tablespoons sugar in a bowl. Add 6 tablespoons melted
butter, and mix well until crumb mixture holds together. If needed, add remaining
2 tablespoons butter.
Transfer cookie mixture to a 6-inch springform pan, and pat out evenly to make the
crust, lining sides of pan only about three-quarters of the way up. Place in freezer
while proceeding.
Combine cream cheese, vanilla, and remaining 1/3 cup sugar in a mixer, and beat until
combined. Lightly whip cream to soft peaks, and fold into cream-cheese filling.
Remove crust from freezer, and pour filling evenly into pan. Cover with plastic wrap,
place in freezer for 30 minutes, then transfer to refrigerator until firm, at least
30 minutes, or up to 24 hours.
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