1 pkg. Duncan Hines yellow cake mix
2 tbsp. oil
2 (8 oz.) pkgs. cream cheese, softened
1/2 c. sugar
4 eggs
1 1/2 c. milk
3 tbsp. lemon
3 tsp. vanilla
1 (1 lb. 5 oz.) can cherry pie filling

Preheat oven to 300 degrees. Reserve 1 cup of dry cake mix. In large mixing bowl, combine remaining cake mix, 1 egg and oil (mixture will be crumbly). Press crust mixture evenly into bottom and 3/4 way up the sides of greased 13 x 9 x 2 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 slowly add milk and flavorings; mix until smooth. Pour into crust. Bake at 300 degrees for 45 to 55 minutes until center is firm. When cool, top with pie filling. Chill before serving. Store in refrigerator; freeze covered with foil. Makes a 13 x 9 inch cheesecake.

Cheese cake can also bake in 2 (9 inch) pans for 40 to 50 minutes.

Use 2 cans for more topping - one can is kind of sparse.