1 (9 inch) pie crust
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1 1/2 cups sour cream
4 eggs
4 cups milk
Preheat oven to 350 degrees F (175 degrees C). Spray a 9 inch ungreased pie pan with non-stick cooking spray.
With an electric mixer set on low speed, beat cream cheese and sugar until smooth. Stir in sour cream and eggs. Stir in enough milk to make 3-4 cups. Spread mixture evenly into pastry lined pan. Place over hot oven rack, or on wire rack.
Bake and cool in oven for 25 minutes. Fold edges of pastry and refrigerate overnight to chill. Cut open and squeeze cream cheese mixture. Remove foil and chill in refrigerator. Beat 1/2 cup of softened cream cheese mixture into cream cheese mixture in prepared pan. Beat remaining 1/2 cup cream mixture into sour cream mixture. Toss one portion with sour cream filling. Reserve remaining 1/2 cup cheese spread. Fill crust with remaining cream cheese mixture, sour cream filling and cream cheese filling.
Bake in preheated oven for 30 minutes, or until toothpick inserted in center of pie comes out clean. Cool, and chill overnight.