Red Lobster Cheesecake

Filling:
16 oz Cream cheese [448 g]
8 oz Sour cream [224 g]
2 large Eggs
2 tbsp Butter
2 tbsp Cornstarch
1 cup Sugar [192 g]
1 tsp Vanilla
Cookie crumbs

 Crust:
10 oz Package Lorna Doone cookies - crushed [280 g]
¼ lb Butter - melted [57 g]
¼ cup Sugar [48 g]
1 Envelope Knox unflavored gelatin

Mix crumbs with butter, sugar and gelatin. Pat out evenly
 over bottom of greased 9" springform pam. Bake at 350°F
exactly 8 minutes. Beat with electric mixer cream cheese,
 sour cream, eggs, butter, cornstarch, sugar and vanilla.
When the filling is perfectly smooth and creamy pour into crust.
 Return to 350°F oven and bake 30 to 35 minutes or until a knife
 inserted comes out clean. Cool in pan on rack 20 minutes before
 releasing springform from the cake. Cool another 20 minutes
before cutting. Sprinkle top with cookie crumbs.