Recipe: Day-Ahead Cheesecake (with cake-like crust, 1989)

DAY-AHEAD CHEESECAKE

FOR THE FILLING:
1 (8 ounce) package cream cheese, room temperature
2/3 cup sugar
1/2 cup sour cream
2 eggs, beaten
1 teaspoon vanilla

FOR THE CRUST:
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup sugar
1/2 cup (1 stick) butter, room temperature
2 eggs, beaten to blend
1 tablespoon milk
1 teaspoon vanilla
Sliced fresh strawberries (optional, for serving)

Preheat oven to 350 degrees F Grease and flour 9-inch pie pan.

TO MAKE THE FILLING:
Beat cream cheese and 2/3 cup sugar in medium bowl until smooth. Mix in sour cream, 2 eggs and 1 teaspoon vanilla. Set aside.

TO MAKE THE CRUST:
Sift flour, baking powder and salt into another bowl. Add 2/3 cup sugar. Mix in butter, 2 eggs, milk and 1 teaspoon vanilla. Spread over bottom and up sides of pie pan.

TO ASSEMBLE AND BAKE:
Pour cream cheese mixture over crust.

Bake until edges are browned and center is springy to touch, about 50 minutes. Cool completely. Cover and refrigerate at least 24 hours. (Can be prepared 3 days ahead.)

To serve, top with sliced strawberries if desired.

Makes 6-8 servings
From: Recipelink.com
Source: Magazine recipe clipping, source unknown, 1989