Cherry-topped Cheesecake

CHERRY-TOPPED CHEESECAKE

1 package yellow cake mix
4 eggs
2 tablespoons oil
2 eight ounce packages of cream cheese
1/2 cup sugar
1 1/2 cups milk
3 tablespoons lemon juice
1 tablespoon vanilla
1 can (21 ounces) cherry pie filling

Preheat oven to 300 degrees. Measure out 1 cup of dry cake mix and set aside.

In a large mixing bowl, stir together remaining dry cake mix, one egg and the oil. Mix will be crumbly. Press crust mixture evenly into bottom and three fourths of the way up the sides of a greased pan.

In the same bowl, blend cream cheese and sugar together. Add 3 eggs and reserved cake mix. Beat one minute at medium speed. At low speed, gradually add milk, lemon juice, and vanilla extract; mix until smooth. Pour into crumb crust. Bake at 300 degrees until center is firm. Cool to room temperature. Spoon cherry pie filling over cheesecake; cover and chill 1 hour, at least, before serving.

Store in refrigerator. Baked cheesecake can be frozen with a covering of foil. Can be baked in two 9-inch pans for 40 to 50 minutes, one 13x9-inch pan for 45 to 55 minutes. One 10-inch spring form pan for about 1 hour. It is also good with blueberry pie filling.