Mix well and press into bottom of 9” or 10” spring form pan
Beat cream cheese until smooth and free of lumps. Add eggs, beating well between each egg. Dribble in sugar while beating, scraping sides often. Add flavorings and keep beating until smooth, thick and lemon colored.
Pour batter into pan and bake at 325° for 45 min. or until set (skewer inserted at center will come out clean). Cool on rack for 20 min.
Mix well and pour over cooled cake. Return to oven for 10 min. Cream should set but not brown. Cool and then refrigerate thoroughly.
Note: put something under pan while baking to catch butter drip.
Barbara Wingfield, from Leahbell Gardner