1 c. sour cream
1/2 c. sugar
1 tsp. salt
1/2 c. melted butter
2 pkgs. yeast
1/2 c. warm water
2 eggs, beaten
4 c. flour (plain)

Heat sour cream over low heat. Stir in sugar, salt and butter. Cool to lukewarm. Sprinkle yeast over warm water in large bowl, stir until dissolved, add sour cream, eggs and flour; mix well. Cover tightly and refrigerate overnight. Divide into 2 large or 3 small balls. On lightly floured cloth or board, roll into rectangle 1/4" thick. Spread filling down the center, cut dough down each long side, making strips to fold over "lattice style" across filling. Bake at 325 degrees until golden brown.

FILLING:

2 (8 oz.) pkgs. cream cheese, softened
3/4 c. sugar
1/8 tsp. salt
1 egg, beaten
2 tsp. vanilla

Mix until creamy.