Cake 'n Cheesecake
rec.food.cooking/Scott Taylor (2001)

I'm making one of these this morning, had forgotten how good it was. It's from the 1963 Pillsbury Bakeoff--the Sunday paper used to have a pullout section with some of the favorite recipes, and I've saved it all these years. This is wonderful stuff.

Cheesecake topping:
8 oz. cream cheese
2/3 cup sugar
1/2 cup sour cream
1 tsp. pure vanilla extract
2 eggs

Beat cream cheese and sugar together until well blended, then mix in sour cream and vanilla. Beat in eggs one at a time, then set aside.

Cake batter:
1 cup sifted all purpose flour (4 oz.)
1 tsp. baking powder
1/2 tsp. salt
4 oz. (1 stick) unsalted butter
2/3 cup sugar
2 eggs
1 Tbsp. milk
1 tsp. pure vanilla extract

Sift dry ingredients together. Cream butter and sugar, then beat in eggs, then milk and vanilla. Stir in dry ingredients.

Grease and flour a deep 9-inch Pyrex pie plate, or a 9x9-inch square pan. Spread cake batter over bottom and sides, spreading much thinner on sides. Spoon cheesecake mixture over batter.

Bake at 325 for 40-45 minutes, until cheesecake is set. Spread with sour cream topping, then return to oven for another 5 minutes. Cool, then refrigerate at least 4 hours.

Sour cream topping:
1 cup sour cream
2 Tbsp. sugar
1 tsp. pure vanilla extract