Preheat the oven to 350°F. Spray a 9x13-inch baking dish with cooking spray (I like the kind with flour in it) and set aside.

In a microwave safe bowl, melt ½ cup (1 stick) of butter and allow to cool slightly.

In a large bowl with an electric hand mixer or in the body of a stand mixer with the paddle attachment, mix together 1 box yellow cake mix, ½ cup melted butter, 2 eggs, and ½ Tablespoon of vanilla extract until well combined. The mixture will be thick.

Press this mixture until the bottom of the 9x13-inch baking dish.

Melt the remaining ¼ cup (½ stick) of butter and allow to cool slightly.

In a medium bowl with an electric hand mixer or in the body of a stand mixer with the paddle attachment, whip together 8 ounce block cream cheese, softened to room temperature, melted butter from the previous step, and remaining 2 eggs until smooth.

Add 5 cups powdered sugar and slowly stir to combine.

Pour this mixture on top of the crust.

Bake on the middle oven rack for 40-50 minutes in the center oven rack until slightly golden brown and there is a thin crisp crust on top. It will have a dip in the middle, this is normal. Don't cook for too long or you will use the gooeyness in the center.

Allow to cool before slicing to serve. I like to run a butter knife along the entire edge of the baking dish to make sure it doesn’t stick. Add more powdered sugar on top if desired.