1 pkg. Duncan Hines deep chocolate cake mix
1 tbsp. cooking oil
2 (8 oz.) cream cheese
1/2 c. sugar
4 eggs
1 1/2 c. milk
1 tsp. vanilla
2 to 2 1/2 c. Cool Whip

Reserve 1 cup cake mix and set aside. In large bowl, combine remaining cake mix, one egg and 1 tablespoon oil. Press into bottom of a greased 9x13x2 inch pan evenly and 3/4 inch up side.

In same bowl, blend the cream cheese and sugar until fluffy. Add remaining eggs and the reserved cupcake mix. Beat 1 minute at medium speed. Add milk and vanilla, beating on low speed until smooth. Pour into crust and bake at 300 degrees for 55 to 60 minutes.

When cool, garnish with Cool Whip. Sprinkle with shaved chocolate and chopped cherries, if desired.