1 pkg. yellow cake mix
4 eggs
2 tbsp. oil
8 oz. cream cheese
1/2 c. sugar
1 1/2 c. milk
3 tbsp. lemon juice
3 tsp. vanilla
1 lb. 5 oz. can cherry pie filling

Preheat oven to 300 degrees. Reserve 1 cup dry cake mix to be used later. Combine remaining cake mix, 1 egg and oil. (Will be crumbly.) Press mixture into greased 13x9x2 pan and 3/4 way up the sides.

Blend cream cheese and sugar. Add 3 eggs and reserved dry cake mix; beat 1 minute at medium speed. At low speed slowly add milk, lemon juice and vanilla. Mix until smooth. Pour into crust and bake 45-55 minutes or until center is firm. Cool, top with pie filling. Chill. Keep refrigerated.