10 Zweiback biscuits, crushed* (Use a food processor to crush the cookies into crumbs. If you don't have one, you can crush the cookies in a ziplock bag).
2 tablespoons sugar
For the Filling:
1 pound (16 ounces) cream cheese
⅔ cup sugar
3 tablespoons cornstarch
⅛ teaspoon salt
2 egg yolks
2 eggs
1½ cups heavy cream
3 tablespoons fresh lemon juice
1 teaspoon vanilla
[i]*Note from Maris: If you can't find Zwieback, use ½ a box of vanilla wafers - about 25 1-inch cookies.
Instructions
Grease a 7- or 8- inch spring form pan with one tablespoon of butter. Mix together remaining butter, biscuits [or wafers] and sugar. Press mixture on the bottom of the pan. Set aside. Pre heat oven to 300 * F. Place a pan of hot water on the bottom rack of the oven.
Beat cream cheese, sugar, cornstarch and salt until very smooth. Add egg yolks and eggs one at a time until smooth. Then add sweet cream and lemon juice and vanilla. Pour cheese mixture into prepared spring form. Place over the rack with pan of water. Bake for one hour and then turn off oven. Allow cake to cool in oven for at least 2 hours more Remove cake to rack but do not remove from pan until cool
Recipe by In Good Taste at https://ingoodtaste.kitchen/glenns-cheesecake/