1 pkg. Duncan Hines Deluxe II deep chocolate cake mix
4 eggs
1 tbsp. Crisco oil or Puritan oil
2 (8 oz.) pkgs. cream cheese, softened
1/2 c. sugar
1 1/2 c. milk
1 tsp. vanilla extract
1 (1 1/2 oz.) env. whipped topping, prepared
Shaved chocolate (opt.)

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

Stir together remaining cake mix, 1 egg and oil in a large bowl (mixture will be crumbly). Press crust mixture lightly into bottom and 3/4 of the way up sides of a greased 13"x9"x2" pan. Blend cream cheese and sugar in same bowl. Add 3 eggs and reserved cake mix; beat 1 minute at medium speed. Gradually add milk and vanilla extract at low speed, mixing until smooth. Pour into crumb crust.

Bake at 300 degrees for 55 to 65 minutes or until center is firm. Cool to room temperature. Spread whipped topping over cheesecake; sprinkle top with shaved chocolate if desired. Store in refrigerator. Baked cheesecake can be frozen with a firm covering of foil.

NOTE: For a richer chocolate flavor, add an extra 1/4 cup sugar and 1/4 cup unsweetened cocoa to filling.

Cheesecake can be baked in 2 (9") pans for 40 to 50 minutes.