One of the simplest and best. This old-fashioned sour cream-topped cake is only about 1 ¼ inches tall.

Lightly grease a 10-inch springform pan. Press evenly into the bottom of the pan:

Bake as directed in About Crumb Crusts.

Have all ingredients at room temperature, about 70°F. Preheat the oven to 300°F.

Beat in a medium bowl, or in a stand mixer with the paddle attachment, until creamy:

Gradually beat in:

Beat in one at a time just until incorporated, scraping the sides of the bowl and the beaters after each addition:

Scrape the batter into the crust and smooth the top. Place on a cookie sheet. Bake until the center just barely jiggles when the pan is tapped, 45 to 55 minutes.

Let cool in the pan on a rack for at least 1 hour.

Combine and spread over the cake:

Let cool completely in the pan on a rack before removing the pan ring. Cover and refrigerate for at least 3 hours, preferably 24 hours, before serving. Serve with: