Cherry Topped Cheesecake
1 (18.25 ounce) box yellow cake mix
2 tablespoons vegetable oil
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
4 eggs
1 1/2 cups milk
3 tablespoons lemon juice
1 teaspoon vanilla
1 (21 ounce) can cherry pie filling
Preheat oven to 300. Measure 1 cup cake mix, set aside. In bowl, combine remaining cake mix, 1 egg and oil, mixture will be crumbly. Press evenly into bottom and three-quarters of the way up sides of greased 9x13 inch baking pan. In same bowl, combine cream cheese and sugar. Add 3 eggs and reserved cake mix. Beat with mixer on medium for 1 minute. With mixer on low, gradually add milk, lemon juice and vanilla, mix until smooth. Pour into crumb crust. Bake for 45 to 55 minutes, until center is firm. Cool to room temperature. Spoon pie filling over cheesecake. Cover. Chill for 1 hour. Store in refrigerator. Baked cheesecake can be frozen by covering with foil. May also be baked in two 8 inch round cake pans for 45 to 55 minutes or two 9 inch cake or pie pans for 40 to 50 minutes.