Crust:

1 box yellow cake mix
1 stick butter, melted
1 large egg

Filling:

1 (8 oz.) cream cheese (room temperature)
2 large eggs
1 tsp. vanilla
1 stick butter, melted
3 3/4 c. powdered sugar, sifted

Preheat oven to 350°F. Grease 13 x 9 pan. For crust, place cake mix, melted butter and egg in large mixing bowl. Blend with mixer on low for 2 minutes. Scrape down sides of bowl. Batter should come together in a ball. With fingertips, press batter evenly in bottom of pan until the top is smooth. Set aside. For filling, place cream cheese in same bowl used for crust. No need to clean beaters either. Beat cream cheese on low speed until fluffy, 30 seconds. Add eggs, vanilla and melted butter. Beat at medium speed for 1 minute. Add powdered sugar. Beat on medium speed until the sugar is well mixed in, 1 minute more. Scrape down sides of bowl. Pour filling onto crust and spread until filling covers entire surface and reaches sides of pan.

Bake until cake is well browned but the center still jiggles when you shake the pan, 45 to 47 minutes. Remove from oven and place on wire rack to cool, 30 minutes. Cut into squares and serve. Store covered in aluminum foil at room temperature for up to 4 days or in the refrigerator for up to 1 week or freeze it wrapped in foil for up to 6 months. Thaw in refrigerator overnight before serving.

Serves 20.