3/4 cup milk 2 teaspoons vanilla 2 eggs 1 cup sugar 1/2 cup Original Bisquick® mix 2 packages (8 ounces each) cream cheese, cut into about 1/2-inch cubes and softened
1. Heat oven to 350ºF. Grease 9-inch pie plate.
2. Place milk, vanilla, eggs, sugar and the Bisquick mix in blender. Cover and blend on high speed 15 seconds. Add cream cheese. Blend 2 minutes longer. Pour into pie plate.
3. Bake 40 to 45 minutes or until knife inserted in center comes out clean; cool. Refrigerate until ready to serve. Cover and refrigerate any remaining cheesecake.
Topping: If desired, make topping and spread over top of completely cooled cheesecake. Stir together 1 cup sour cream, 2 tablespoons sugar and 2 teaspoons vanilla. Serve with fruit. High Altitude (3500-6500 ft) Bake 45 to 50 minutes.
