CRUST:

1/2 stick butter
2 tsp. sugar
1 egg
1 c. flour
1/2 tsp. baking powder

Blend all ingredients together in small bowl. Roll out and spread on bottom and sides of a 9x13 inch baking dish. Put aside while you make filling.

FILLING:

1 lb. cream cheese, at room temperature
1 c. sugar
4 eggs
4 heaping tbsp. flour
Juice of 1 lemon
2 tsp. vanilla
1 (12 oz.) can evaporated milk
2 1/2 c. milk

Cream the cheese and sugar; beat in eggs, one at a time. Add flour, evaporated milk and milk, vanilla, and lemon juice. Beat all ingredients together until well blended and batter is very thin.

Pour filling into prepared crust and sprinkle with cinnamon. Bake at 325 degrees for 1 hour. Cool and refrigerate.