CHEESECAKE

CHEESECAKE


½ cup milk
2 tsp. vanilla
2 eggs
¾ cup sugar
¼ cup Original Bisquick mix
2 packages (8-oz. each) cream cheese, cut
into 16 pieces and softened
Fresh berries or sliced fruit, if desired
Sour Cream Topping
1 cup sour cream
2 tbsp. sugar
2 tsp. vanilla
Stir all ingredients in a small bowl until blended.

Heat oven to 325^. Spray pie plate, 9 x 1-1/4-inches, with cooking spray.
place milk, vanilla, eggs, sugar and Bisquick mix in blender. Cover and blend on high speed 15 seconds. Add cream cheese. Cover and blend 2 minutes. Pour into pie plate.

Bake 27 to 37 minutes or until edge is just beginning to crack and center is still shiny and soft and wiggles slightly. Cool completely, about 1 hour. Spread sour cream topping over top of cooled cheesecake. Refrigerate at least 8 hours. Garnish with berries. Store covered in refrigerator.

Yield: 8 servings.

To make a crowd size pie: Double all ingredients. Spray a 13-x-9-x-2-inch baking dish with cooking spray. Beat all ingredients except sour cream toppings and berries in large bowl with electric mixture on high about 2 minutes, scraping bowl frequently, until smooth. Bake 32 to 42 minutes.