My wife got the recipe from her cousin about 50 years ago. Not sure
where it originated. The large really is large, good for a big
gathering. It calls for two pre-made pie crusts but of course, use
what you want. We usually make it without the fruit.

The instructions just say to mix things together. For best results,
bring everything to room temperature. If doing the large size, do it
in two batches. I use the KA mixer. Put the cheese, flour, and sugar
together and cream them. Then slowly add the eggs and milk.


Cheesecake

Ingredients:

2 10" Pie Crusts, rolled as one

FILLING

regular size large size

1 LB. Cream cheese, softened 2 LB

¾ cup sugar -1 ½ cups
2 TBS flour 4 TBS

4 eggs 8 eggs
juice of 1 lemon (3 TBS) 6 TBS
3 cups Milk 6 cups
2 tsp. Vanilla 4 tsp. vanilla
1 large Jar of Fruit (optional)
Instructions:

Prepare the crust and roll it out to fit 12" x 9" x 2" pan. Place the
crust into the pan.
Large size fits a 10 x 15 pan

Beat the filling ingredients together with an electric mixer or a
blender. Mixture will be thin.

If using canned cherries or crushed pineapples, place them on the
crust before adding the cream cheese filling.

Pour mixture on top of crust and bake in a 350ø oven for 1 hour.

Remove from oven and wrap in dish towel and refrigerate till cool
about 3 hours.