4 eggs, room temperature
2 lb. cream cheese (4-8 oz. pkg.), room temperature
1/2 c. whipping cream
1 3/4 c. sugar
1 1/2 tsp. vanilla
Vanilla wafer crumbs, enough to coat pan

Preheat oven to 300 degrees. Mix together eggs, 1 pound cream cheese, 1/2 cup whipping cream, 1 1/2 teaspoons vanilla; add sugar gradually, then add the other pound of cream cheese and mix until smooth.

You will need an 8 inch pan at least 4 inches deep. (Not a spring type pan.) Butter the pan heavily and coat with vanilla wafer crumbs. Pour the batter into the pan, then place this pan into a second larger pan. Add about an inch of water to the second pan. The pan of batter should float slightly. Place these pans on burner on top of stove at high temperature, just until water starts to boil. Remove from heat and place both pans in oven and bake for 2 hours.

Remove cake and cool completely before you turn the cake out. Refrigerate before serving.