Cherry Topped Cheesecake - cooking recipe

Ingredients

1 pkg. Duncan Hines Deluxe II yellow cake mix
4 eggs
2 Tbsp. Crisco oil
2 pkg. (8 oz. each) cream cheese, softened
1/2 c. sugar
1 1/2 c. milk
3 Tbsp. lemon juice
1 Tbsp. vanilla extract
1 (21 oz.) can cherry pie filling

Preparation

Preheat oven to 300\u00b0.
Measure out 1 cup of dry cake mix; set aside.
In a large mixing bowl, stir together remaining dry cake mix, 1 egg and oil (mixture will be crumbly).
Press mixture evenly into bottom and 3/4 of the way up the sides of a greased 13 x 9 x 2-inch pan.
In the same bowl, blend cream cheese and sugar; add 3 eggs and reserved cake mix.
Beat 1 minute at medium speed.
At low speed, gradually add milk, lemon juice and vanilla; mix until smooth.
Pour into crust.
Bake at 300\u00b0 for 45 to 55 minutes, or until center is firm.
Cool to room temperature.
Spoon cherry pie filling over cheesecake.
Cover and chill 1 hour before serving. This cheesecake can be frozen with covering of foil.