Makes two 7 inch pie pans.

CREAM CHEESE FILLING:

1 (6 oz.) pkg. cream cheese
2/3 c. sugar
1/2 c. sour cream
1 tsp. vanilla
2 eggs

Cream the cream cheese with sugar. Add sour cream and vanilla. Blend in eggs, one at a time. Beat well. Set aside.

CAKE LAYER:

1 c. flour, sifted
1 tsp. baking powder
1/2 tsp. salt
1/2 c. butter
2/3 c. sugar
2 eggs
1 tbsp. milk
1 tsp. vanilla

Sift together flour, baking powder and salt. Cream butter, add sugar, creaming well. Add eggs, one at a time beating well after each. Mix in milk and vanilla. Add dry ingredients, blending well. Divide mixture between two aluminum pie pans. Spread evenly, spreading thinner up sides of pan. Spoon cream cheese filling evenly over batter. Bake at 325 degrees for 40 to 45 minutes. Remove. Spread sour cream topping (leaving a border of cake) over all. Return to oven 5 minutes. Remove. Cool.

SOUR CREAM TOPPING:

1 c. sour cream
1/2 c. sugar
1 tsp. vanilla

Blend together.