Cherry Topped Cheesecake

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

Preheat oven to 300 degrees. Measure out 1 cup of dry cake mix; set aside. In large bowl stir together remaining dry cake mix, 1 egg and Crisco oil (mixture will be crumbly). Press crust mixture into bottom and 3/4 way up sides of a greased 13 x 9 x 2-inch pan (can also use 2 eight-inch cake pans) for 45 to 55 minutes; or 2(9-inch) cake or pie pans for 40 to 50 minutes.

In the same 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 extract; mix until smooth. Pour into crumb crust.

Bake at 300 degrees for 45 to 55 minutes, until center is firm. Cool to room temperature. Spoon pie filling over cheesecake. Cover and chill 1 hour before serving. Store in refrigerator. Cheesecake can be covered with foil and frozen.

AUTHOR: Jerseygirl