Recipe - Cheesecake Breadring

1 pack Hot roll mix
8 pack Cream cheese; softened
One fourth cup Sugar
One half cup Sugar
1 Egg
1 tablespoon Vanilla
One half cup Sour cream
2 Eggs
6 tablespoon Butter; melted

OVEN TEMP: 350 SOFTEN YEAAST FROM ROLL MIX IN One fourth CUP WARM WATER. COMBINE
THE MIX AND One fourth CUP SUGAR. STIR IN THE YEAST, EGG, SOUR CREAM AND BUTTER.
MIX WELL. PLACE DOUGH IN GREASED BOWL, TURNING ONCE. COVER AND CHILL 2 TO 3
HOURS. TURN DOUGH ONTO FLOURED SURFACE. ROLL THE DOUGH INTO A 18" CIRCLE.
FIT INTO A 6 CUP MOLD RING, ALLOWING SOME DOUGH TO HANG OVER THE
EDGES.(DOUGH WILL COVER THE CENTER HOLE.) BEAT CREAM CHEESE, SUGAR AND
VANILLA TILL SMOOTH. ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH
ADDITION. POUR INTO MOLD. BRING DOUGH FROM SIDES OVER THE TOP OF FILLING.
SEAL TO CENTER OF MOLD. CUT AN X IN THE DOUGH COVERING THE CENTER HOME.
FOLD THE FOUR TRIANGLES BACK OVER TOP OF RING, SEALING TO OUTER EDGES. LET
RISE UNTIL ALMOST DOUBLE, 1 TO 1 One half HOURS. BAKE 35 TO 40 MINUTES OR UNTIL
WOODEN PICK INSERTED INTO FILLING COMES OUT CLEAN. COOL IN THE PAN 10 MIN.
TURN OUT ON A RACK, SPRINKLE WITH CONFECTIONERS SUGAR AND SERVE.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini