1 pkg. yellow cake mix
4 eggs
2 tbsp. Crisco oil
2 pkg. (8 oz. each) cream cheese, softened
1/2 c. sugar
1 1/2 c. milk
3 tbsp. lemon juice
1 tbsp. vanilla extract
1 can (21 oz.) fruit pie filling, any flavor will do

Preheat oven to 300 degrees. Measure out one cup of dry cake mix, set aside. In a large mixing bowl, stir together remaining cake mix, 1 egg and oil (mixture will be crumbly). Press crust mixture evenly into bottom and 3/4s of the way up the sides of a greased 13 x 9 inch pan.

In the same bowl, blend cream cheese and sugar together. Add 3 eggs and reserved cake mix, beat 1 minute at medium speed. At low speed gradually add milk, lemon juice and vanilla. Mix until smooth. Pour into crumb crust.

Bake at 300 degrees for 45 to 55 minutes or until center if firm. Cool to room temperature. Spoon pie filling over cheesecake, cover and chill 1 hour before serving. Baked cheesecake may be frozen covered with foil.