Cherry Cheesecake - cooking recipe

Ingredients

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

Preparation

Preheat oven to 300\u00b0.
Measure 1 cup of cake mix; set aside. In a large bowl, stir together the remaining cake mix, 1 egg, and oil; mixture will be crumbly.
Press crust mixture into greased 2 (9-inch) cake pans, bottom and 3/4 way up the sides.
In a small bowl blend cream cheese and sugar together.
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 crumb crust.
Bake at 300\u00b0 for 40 to 50 minutes or until center is firm.
Cool to room temperature.
Top with cherry pie filling.
Cover and chill 1 hour before serving.
Store in refrigerator.
Baked cheesecake can be frozen covered with foil. (If made in 9 x 13-inch cake pan, bake for 45 to 55 minutes.)