CHERRY TOPPED CHEESECAKE

1 Duncan Hines Yellow Cake Mix (Reserve 1 c. of cake mix)

2 T. oil

2 pkg. (8 oz. each) cream cheese

1/2 c. sugar

4 eggs

1 1/2 c. milk

3 T. lemon juice

3 t. vanilla

1 can (1 lb. 5 oz.) cherry pie filling

Preheat oven to 300 degrees.  (Reserve one cup of dry cake mix).  In a 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 a 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 45-55 minutes until center is firm.  When cool, top with pie filling; chill before serving.  Store in refrigerator.  Freeze covered with foil.

Grace Wilbanks