1 pkg. strawberry cake mix
4 eggs
1 tbsp. oil
2 pkg. (8 oz. each) cream cheese
1/2 c. sugar
1 1/2 c. milk
1 tbsp. lemon juice
6 drops red food coloring
1 carton Cool Whip

Reserve 1 cup of dry cake mix. Combine remaining cake mix, 1 egg and oil in a large bowl (mixture will be crumbly). Press mixture evenly into bottom and 3/4 way up the sides of a greased 9 x 13 inch pan.

In same bowl blend cream cheese and sugar. Add 3 eggs and reserved cake mix. Beat 1 minute at medium speed. At low speed slowly add milk, lemon juice and food coloring. Mix until smooth. Pour into crust. Bake at 300 degrees for 45 minutes or until center is firm. When cool spread Cool Whip on top. Chill before serving. Store in refrigerator. Cheesecake may also be baked in two 9 inch pans for 40-45 minutes.