1 pkg. Duncan Hines yellow cake mix
1 tbsp. Crisco oil
2 (8 oz.) cream cheese, softened
1/2 c. sugar
1 1/2 c. milk
3 tbsp. lemon juice
1 tsp. vanilla extract
1 (1 lb. 5 oz.) can cherry pie filling

Heat oven to 300 degrees. Measure out 1 cup of dry cake mix; set aside. In large mixing bowl stir together remaining dry cake mix, 1 egg and oil. Mixture will be crumbly. Press mix evenly into bottom of a greased 13 x 9 x 2 inch pan. In small bowl, blend cream cheese and sugar together. Add 3 eggs and reserved cake mix. Beat 1 minute at medium at low speed gradually add milk, lemon juice, and vanilla extract. Mix until smooth. Pour into crumb crust. Bake at 300 degrees for 45-55 minutes, until enter is firm. Cool to room temperature, spoon pie filling over cake. Chill 1 hour. Store in refrigerator.