1 pkg. white cake mix
2 tbsp. salad oil
2 (8 oz.) pkgs. cream cheese, softened
1/2 c. sugar
4 eggs
1 1/2 c. milk
2 tbsp. lemon juice
1/4 tsp. almond extract
1/4 tsp. vanilla

Preheat oven to 350 degrees, then reduce to 300 degrees when baking cake. Reserve 1 cup of dry cake mix. Mix together rest of cake mix, oil and 1 egg to make crumbs. Press crumbs into bottom and sides of an ungreased 9 x 13 inch pan to form crust.

Blend cream cheese, sugar, remaining 3 eggs and reserved 1 cup cake mix. Beat 1 minute at medium speed. Slowly stir in milk, lemon juice, almond and vanilla. Blend well, then pour into prepared crust. Bake at 300 degrees for 45 to 55 minutes, cool, top with canned cherry pie filling or other fruit.