Recipe: Impossible Cheese Cake (using Bisquick)

IMPOSSIBLE CHEESE CAKE

The Bisquick baking mix sinks to the bottom and makes a semi-crust.

CHEESECAKE:
1 cup sugar
3/4 cup milk
1/2 cup Bisquick baking mix
2 eggs
2 teaspoons vanilla
2 packages (8 oz. each) cream cheese, cut into 1/2 inch cubes, softened
TOPPING:
1 cup sour cream or imitation
2 tablespoons sugar
2 teaspoons vanilla
canned pie filling or fresh fruit (optional)

CHEESECAKE:
Preheat oven 350 degrees. Grease a 9-inch pie plate.

Beat sugar, milk, Bisquick, eggs, and vanilla in a blender on high speed 15 seconds.

Add cream cheese. Cover and blend at high speed for 2 minutes. Pour into prepared pie plate.

Bake 40 to 45 minutes until center is set; cool.

TOPPING:
Blend together ingredients for topping. Carefully spread over top of cooled cheesecake.

TO SERVE:
Serve with canned pie filling or fresh fruit such as sliced or crushed strawberries