Cake

• 1 package yellow cake mix
• 2 eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup (113g) butter, melted

Filling

• 1 package (8 ounces) cream cheese, room temperature
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup (113g) butter, melted
• 4 cups confectioners sugar

Directions

Heat oven to 350 degrees. (I set my convection oven to 325°F)

In a bowl, combine cake mix, 2 eggs, 1 tsp vanilla and the melted butter. Mash together with a fork until all ingredients are fully incorporated.

Spray a 9-inch by 3-inch round cake pan or a 9-inch by 13-inch pan with baking spray or use a piece of parchment in the bottom of the pan.

Press cake mixture into bottom of prepared pan and get it as flat as possible.

Place cream cheese, remaining eggs, vanilla and melted butter in a stand mixer and beat on medium speed until creamy.

Add in confectioners sugar 1 cup at a time (and on low speed) until all sugar has been added.

Pour cream cheese mixture over cake mixture.

Bake for 35-45 minutes. I moved mine from the oven when the edges were brown, but the center was still a bit jiggly. You do not want to overcook.

Allow to cool before serving.