Talat, I think I have the cookbook. BH&G era 1973. Receipe for Cheesecake Bread ring is as follows:
1 13 1/2 oz package hot roll mix
1/4 cup sugar
3 eggs
1/2 cup dairy sour cream
6 tablespoons butter, melted
1 8 oz package softened cream cheese
1/2 cup sugar
1 teaspoon vanilla

Soften yeast from hot roll mix in 1/4 cup warm water (110 degrees), Combine roll mix and 1/4 cup sugar. Stir in yeast, 1 egg, sour cream, and butter; mix well. Place dough in lightly greased bowl, turning once. Cover; chill 2 -3 hours. Turn dough out onto lightly floured surface. Roll dough into an 18" circle. Gently fit into a 6 1/2 cup ring mold, allowing dough to cover center and some to hang over edges.
Beat cream cheese, 1/2 cup sugar, and vanilla till smooth. Add remaining 2 eggs, one at a time, beating well after each. Pour into mold. Bring dough from sides over top of filling; seal to dough at rim of center hole. Cut an 'X' in the dough covering the hole; fold the 4 triangles back over top of ring, sealing to outer edges. Let rise til almost double (1 - 1 1/2 hrs). Bake at 350 for 35 - 40 mins. Cool in pan 10 min. Turn out on rack. Sprinkle with powered sugar, if desired. Makes 1 coffee cake.