1 pkg. yellow cake mix (not butter mix)
2 tbsp. oil
2 pkg. (8 oz. each) cream cheese, softened
1/2 c. sugar
4 eggs
1 1/2 c. milk
3 tbsp. lemon juice
3 tsp. vanilla
1 can (1 lb. 5 oz.) cherry pie filling

Preheat oven to 300 degrees. Reserve 1 cup dry cake mix. In large mixing bowl combine remaining cake mix, 1 egg and oil (mixture will be crumbly). Press crust mixture evenly into bottom and 3/4 way up the sides of a greased 13 x 9 x 2 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 and flavorings; mix until smooth. Pour into crust. Bake at 300 degrees for 45 to 55 minutes until center is firm. When cool, top with pie filling; chill before serving. Store in refrigerator; freeze covered with foil.

Cheesecake can also bake in two 9 inch pans for 40 to 45 minutes.