1 pkg. Duncan Hines Deluxe II yellow cake mix
2 tbsp. Crisco oil
1/2 c. sugar
3 tbsp. lemon juice
1 (21 oz.) can cherry pie filling
4 eggs
2 (8 oz.) pkgs. cream cheese, softened
1 1/2 c. milk
1 tbsp. vanilla

Preheat oven to 300 degrees. Measure out 1 cup dry cake mix; set aside. In large mixing bowl, stir together remaining dry cake mix, 1 egg, and oil (mixture will be crumbly). Press crust mixture evenly into bottom and 3/4 way up sides of a greased 13 x 2 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 40 to 45 minutes or until center is firm. Cover and chill 1 hour before serving. Store in refrigerator. Baked cheese cake can be frozen with a covering of foil. Top with cherry pie filling when served.