PASTRY:

2/3 c. milk, scalded and cooled
1 tbsp. sugar
1 pkg. dry yeast
3 eggs
1 c. butter
2 1/2 c. flour
Granulated sugar

FILLING:

4 (8 oz.) pkgs. cream cheese, room temperature
2 egg yolks
2 c. sugar
2 tbsp. vanilla

Beat together to mix well.

Combine milk and sugar in bowl. Add yeast and mix until dissolved. Mix in eggs. Cut butter into flour as you would for pie crust and add the milk and yeast mixture blending well. Divide into two parts. Mold the first half into 9 x 13 x 2 inch pan. Add the prepared filling to this. Stretch and mold the second half of pastry to cover top of pan over the filling. Flute the edges.

Poke holes in top with fork and sprinkle with sugar. Let set 1 hour. Bake at 350 degrees for 30 minutes. (Can roll out the crust - does not have to be molded and stretched).