1 pkg. Duncan Hines Deep chocolate cake mix
4 eggs
1 tbsp. oil
2 pkgs. (8 oz. each) cream cheese, softened
1/2 c. milk
1 tsp. vanilla
1 env. Dream Whip or Cool Whip
Shaved chocolate (if desired)

Measure 1 cup of dry cake mix; set aside. Stir together remaining dry cake mix, 1 egg and oil in a large bowl (mixture will be crumbly). Press crust mixture lightly into bottom and 3/4 way up the sides of a 9x13 pan.

Blend cream cheese and sugar in same bowl. Add 3 eggs and reserved cake mix; beat 1 minute at medium speed. Gradually add milk and vanilla flavoring at low speed, mixing until smooth. Pour into crumb crust.

Bake at 300 degrees for 55 to 65 minutes, or until center is firm. Cool to room temperature. Spread whipped topping over cheesecake; sprinkle top with shaved chocolate, if desired. Chill 1 hour before serving. Store in refrigerator. Baked cheesecake can be frozen with a firm covering of foil.