1 box chocolate cake mix
4 eggs
2 (8 oz.) pkg. Philadelphia cream cheese
6 tbsp. vegetable oil
3/4 tbsp. vanilla
1 1/2 c. milk
1/2 c. sugar
1 (8 oz.) Cool Whip

Reserve 1 cup cake mix (for filling). Mix remaining cake mix with 1 egg and 6 tablespoons oil. Press into 9 x 12 inch cake pan.

FILLING: Cream together the cream cheese, sugar, and 3 eggs. Add milk and the 1 cup cake mix. Add vanilla. Pour over the crust (mix will be thin). Bake for 1 hour. Let cool. Spread Cool Whip over cheesecake.

NOTE: Have cheese, eggs, and milk at room temperature.