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Combine flour and milk in a heavy saucepan until smooth. Cook, stirring constantly, until thickened. Chill thoroughly, about 1 hour.
In a mixing bowl, beat butter, sugar and vanilla until well blended. Add flour mixture; beat until fluffy.
Divide filling in half and spread over the bottom half of each coffee cake; replace tops.
Cover and refrigerate cheesecake for up to 3 days. To freeze, place entire cheesecake or…
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Snip a very small corner ( 1/16 in) from the bag with the vanilla frosting. Pipe a dot of…
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