1 pkg. pineapple supreme cake mix
3 tbsp. oil
1/3 c. brown sugar
1/2 tsp. cinnamon
2 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
4 eggs
1 1/2 c. milk
3 tbsp. lemon juice
1 (20 oz.) can crushed pineapple

Preheat oven to 300 degrees. Reserve 1 cup cake mix.

In a large bowl, combine cake mix, 1 egg, oil, brown sugar, and cinnamon; mixture will be crumbly. Press this crust mixture evenly into bottom and 3/4 way up the sides of a greased 9x13x2 inch pan.

In same bowl, blend cream cheese and sugar. Add 3 eggs and the reserved cake mix; beat 1 minute at medium speed. At low speed slowly add milk and lemon juice. Mix until smooth. Pour this mixture into crust. Bake for 40 to 50 minutes at 300 degrees until center is firm.

When cool, top with drained fruit; chill before serving. Store in refrigerator or freeze covered with foil. Makes a 9x13 inch cheesecake.