1 pkg. white or yellow cake mix
2 tbsp. salad oil
2 (8 oz.) pkg. cream cheese
1/2 c. sugar
4 eggs
1 1/2 c. milk
2 tbsp. lemon juice
1/2 tsp. almond extract
1 (1 lb. 5 oz.) can cherry pie filling

Reserve 1 cup dry cake mix. In large mixing bowl combine remaining cake mix, 1 egg and oil. Beat with mixer. Mixture will be stiff. Press dough evenly into the bottom and 3/4 up the sides of 9 x 13 inch pan.

In same bowl, blend cream cheese and sugar. Add 3 eggs and reserved cake mix. Beat 1 minute at medium speed. At low speed add milk and 2 flavors until mixture is smooth. Pour in crust. Bake at 300 degrees for 45-55 minutes or until center is firm. When cool, top with pie filling. Chill before serving. Store in refrigerator. Freezes well, but cover with tin foil before freezing.