1. Preheat oven to 350 degrees.  Please note that the first 5 ingredients are the actual cheesecake, the last three are the topping.
2. Add first five ingredients together (2 packs cream cheese, 3/4 cup sugar, 1/2 cup bisquik, 2 tsp vanilla and 2 eggs) in a bowl and beat/mix for 2-4 minutes, until smooth.  To prevent too much air in mix stick with low to medium low speeds or hand mixing.
3. Spray 9" pie pan (disposable works great) with non stick BAKING spray (the one with flour in it) and then pour in the cheesecake batter.
4. Place into oven to bake for 30 to 35 minutes (if using disposable pie plate, I recommend placing on baking sheet first then onto oven rack).
5. While cooking, whip up the last three ingredients (1 cup sour cream, 2 Tbs sugar, 2 tsps vanilla) for topping and put aside.
6. When pie comes out of oven, let rest for about 10 minutes - it will deflate some (not cave in) in the middle!  Then pour on your topping WHILE PIE IS STILL HOT!  Set in fridge and enjoy when cool!  It tastes best if you let it "rest" for a day - the flavors "mix" together!!

My Hints:

I use Fat Free Cream Cheese

I use cheapest store brand baking mix equivalent of Bisquik

Regular non stick spray works, but the baking sprays with flour make it SUPER easy to serve up!

Be careful not to overcook because it turns cake like instead of pie like - Pie is done when toothpick gently inserted in middle comes out mostly clean (some "wet" batter is ok if lining toothpick, not dripping from it though)

Even if you don't like sour cream, give the topping a try - I don't like sour cream, but I love this recipe just the way it is

This comes out creamy like cheesecake, but thicker than New York style....Give it a try - you'll love it!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!  Feel free to take a look at my bookshelf while you're browsing today!