4 (8 oz.) pkg. of Philadelphia cream cheese, at room temp.
5 eggs, separated
3 tbsp. flour
1/2 tsp. baking powder
2 tsp. vanilla
1 c. sugar
2 c. whole milk
3 tbsp. butter, at room temperature

Beat egg whites in large bowl, set aside. In large bowl, cream cheese and butter with electric mixer, add egg yolks and all other ingredients until blended (on low speed). Add this mixture to egg whites and mix thoroughly. Pour into springform pan, bake 1 1/2 hours at 325 degrees. Turn oven off and leave in oven for 1 1/4 hours. When cake is cool to touch, remove springform and refrigerate, preferably overnight.