Cherry Topped Cheesecake

 Ingredients:

1 pkg Duncan Hines yellow cake mix

(for variations try chocolate cake mix for black forrest cheesecake)

2 Tbsp oil

2 (8oz) pkgs cream cheese, softened

1/2 cup sugar

4 eggs

1 1/2 c milk

3 Tbsp lemon juice

3 tsp vanilla

1 (1 lb 5oz) can cherry pie filling

Baking instructions:

Preheat oven 300 degrees. Reserve 1 cup dry cake mix.

In a large mixing bow, combine remaining cake mix, 1 egg and oil (mixture will be crumbly).

Press crust mixture evenly into the bottom and 3/4 way up the sides of greased 13 x 9 x 2inch pan.

In same bowl, blend cream cheese and sugar.  Add 3 eggs and reserved cake mix, beat 1 minute on

medium speed.  At low speed slowly add milk and flavorings; mix until smooth. Pour into crust.

Bake at 300 degrees for 60 - 65 minutes.  When cool, top with pie filling. Chill before serving.

Store in refrigerator until ready to serve.  Can also freeze but cover with foil.