Bake at 350 degrees for 1 hour; let stand in turned off oven for 1 hour. Makes 12 servings at 52 cents each.

Nutrient value per serving: 492 calories, 7 g protein, 35 g fat, 36 g carbohydrate, 327 mg sodium, 194 mg cholesterol. 4 (8 oz.) pkgs. cream cheese, softened 1 1/3 c. sugar 1 1/2 tsp. vanilla 2 tsp. cornstarch 4 eggs 1/2 c. heavy cream

Preheat oven to moderate (350 degrees). Butter 8 x 3 inch spring-form pan. Trim 1/3 from each of 12 cookies; reserve trimmings. Stand the 12 cookies, rounded-side up, around inside of pan. Cut remaining cookies into quarters; combine with reserved trimmings. Set aside.

Beat cream cheese in large bowl of electric mixer at medium speed until smooth. Gradually beat in sugar, vanilla, and cornstarch, scraping down side of bowl frequently. Add eggs, one at a time, beating well after each addition. Stir in heavy cream.

Spoon about 1/4 of the mixture into prepared pan. Sprinkle 1/3 of the cookies over cheese mixture. Alternate layers of cheese mixture and cookies, ending with cheese mixture. Wrap bottom and sides of pan with double layer of heavy-duty aluminum foil to prevent any leaking when placed in water bath.

Set cake pan in large pan. Place on oven rack. Add hot water to large pan to depth of 1 1/2 inches. Bake in preheated moderate oven (350 degrees) for 1 hour. Turn off oven and leave cake in oven with door closed, 1 more hour. Remove cheesecake from water bath to wire rack to cool completely. Refrigerate, covered, several hours or overnight. To serve, remove side of pan. Decorate with whipped cream and additional cookie pieces, if you wish.