Sue, it's the same sour cream coffee cake I use for many things: (Sour Cream Coffee Cake) 2 1/2 cups flour 3/4 + 1/4 cup sugar 3/4 cup butter 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup sour cream 1 + 1 egg 1 teaspoon almond extract 8 oz. cream cheese (room temperature) Grease and flour (or spray with Pam) bottom and sides of a 9-inch spring form pan. Combine flour and 3/4 cup sugar. Cut in butter until mixture resembles coarse crumbs; reserve 1 cup of mixture setting aside. To crumb mixture in bowl add baking powder, soda, salt, sour cream, 1 egg and almond extract blending well. Spread batter in pan. Combine cream cheese, 1/4 cup sugar, and 1 egg and poor over batter in pan. Sprinkle reserved 1 cup of crumb mixture over all. Bake at 350° 45 to 50 minutes or until cheese filling is set and cake is golden. Cool at least 15 minutes before removing sides of pan. warm or room temperature. : Follow the directions for the cake increasing baking powder to 1 teaspoon and divide among 12 to 14 muffin cups. Increase oven temperature to 375° and bake 20 to 25 minutes. Fruit Filled Coffee Cake 2 1/2 cup all purpose flour 3/4 cup granulated sugar 3/4 cup butter 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 egg; beaten 1 teaspoon vanilla 3/4 cup sour cream 1 can pie filling: cherry, apple, or blueberry Preheat oven to 350°. Spray or grease a spring-form pan. Combine flour and sugar then cut in butter until crumbly. Reserve 1 cup mixture for topping. Add baking powder, soda and salt to remainder. Combine egg, vanilla and sour cream and gently add to dry ingredients folding in until just moistened. Spread about two-thirds of batter over bottom of prepared pan pushing up the sides to form an indention for the pie filling. Spoon pie filling over batter, trying not to touch sides of pan. Drop remaining batter over filling and sprinkle with reserved crumb mixture. Bake 45 to 50 minutes cake test done. Cool to warm before removing sides of pan. Marilyn

Sounds good to me too. I have this recipe from a restaurant we use to go to when we lived in Grand Rapids 25 years ago. The owner was generous enough to share a couple of his recipes with me. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table Shire House Cream Cheese Pie ============================ have had this recipe for over 25 years. It was given to my by the owners of the Shire House Restaurant which was just outside of Grand Rapids, Michigan The restaurant has been gone for many years. The orginal recipe calls for poached pears but I have used strawberries as well as apricots 1 8 oz cream cheese 1 cup whipping cream 1 French Pie Crust (Pate Sucree) Honey sugar vanilla 6 poached pear halves (substitute other fruit) orange liqueur Apricot Preserves . Poach Pears or apricots in 1 cup sugar to 2 cups water with 1 tablespoon of lemon added. Cook until tender and cool. Prepare and bake pie crust. Cool Whip cream cheese with 3 to 5 tablespoons of honey (to taste). Whip cream with sugar (again to taste) Add vanilla. Fold cream into cheese and add to cold pie crust. Decorate with pears and brush with orange liqueur.

I found this one: Broccoli Salad Supreme 1 (3oz) pk cream cheese 1 egg 2T vinegar 2T sugar 2T veg oil 1T prepared mustard 1/4 tsp salt 1/8 tsp garlic salt dash pepper 6c chopped fresh broccoli 1/3c raisins 2T chopped onion Lettuce leaves 1/2 lb bacon cooked and crumbled chopped pimiento (optional) Combine first 9 ingredients in blender container and process til smooth Combine broccoli, raisins, and onions in large bowl;add cream cheese mixture and toss gently. Cover and chill at least 3 hours. Place salad in a lettuce lined bowl and sprinkle with bacon. Garnish with chopped pimiento if desired. Serves 8-10

Cloudy, wow, your memory cells are working better than mine. I have NO recollection of that post. Yup, what Nancy said. Just toss those cookies (no, I don't mean throw up) in a food processor, whirl away,and sprinkle. Nancy I saw a Mango-chili vinegar today and I ALMOST put it in my cart for you. Luckily I found an open bottle on the sample shelf. Glad I passed on it. OK I ended up making the cheesecake last night without the apples since I ran out of kitchen energy. Boo hoo. Couldn't get to the 'puter for Linda's recipe, so I borrowed a 1995 Cook's Illustrated one I knew about...whaddya know, pretty much exact same recipe. Except I put in 1/2 tsp Boyajian lemon oil. Almost too much. That stuff is strong enough to epilate hair off my legs. DH the critic said it was very, very good cheesecake. Why don't my pants fit this morning? Still gotta use up those apples, too hot to make apple butter. Grrrr.