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Yes, this is the real deal that a famed frozen baked goods company is renown for, along with their wonderful butter cake. On the way to making some other sort of cheesecake which now pales, I invented what I thought was a cheesecake secret formula. It was much like prospecting for coal (good) but finding gold (better). The bottom crust becomes soft and cakey and blends into the cake. The cake itself is slightly springy when you first taste it (unchilled) and then morphs into true dairy freezer case cheesecake stereotype. More good news: it only uses a half a pound of cream cheese. Nobody doesn't like this cake.  

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