1 pk Hot roll mix
8 pk Cream cheese; softened
1/4 c  Sugar
1/2 c  Sugar
1    Egg
1 tb Vanilla
1/2 c  Sour cream
2    Eggs
6 tb Butter; melted

OVEN TEMP: 350 SOFTEN YEAAST FROM ROLL MIX IN 1/4 CUP WARM WATER. COMBINE
THE MIX AND 1/4 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 1/2 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.