This is a recipe that I have not made in a long time because it serves so many. It serves 10 to 12 people so I hope it will be large enough for your crowd.

Cake and Cheesecake

Filling:
Cream an 8 oz. package of cream cheese with 2/3 c, sugar Add 1/2 c, sour cream and 1 tsp. vanilla. Blend in 2 unbeaten eggs, one at a time and beat well. Set aside.

Crust:
Sift in another bowl, 1 c. flour, 1 tsp. baking powder and 1/2 tsp. salt. Set aside.

Cream well 1/2 c. butter gradually adding 2/3 c. sugar. Add 2 eggs, one at a time. Beat well after ecah. Stir in 1 Tbl. milk and 1 tsp. vanilla. Add crust dry ingredients and blend well. Turn batter into a greased and floured 10" pie pan at least 2 " deep or a 9' X 9" square pan. (I am pretty sure that I used a 9' round springform pan). Spread batter over bottom and sides of pan, spreading thinner on the sides. Spoom cream cheese mixture over batter. Bake at 325 degrees F for 40 - 45 min.

Spread with topping and bake for 5 more min.

Sour Cream topping
Mix:
1 c. sour cream, 2 Tbl. sugar and 1 tsp. vanilla.

Cool cheesecake and cover with plastic wrap. Chill at least 4 hours or overnight.