Cherry Topped Cheesecake

1 (18.25 ounce) box yellow cake mix
2 tablespoons vegetable oil
16 ounces cream cheese, softened
1/2 cup granulated sugar
4 eggs
1 1/2 cups milk
3 tablespoons lemon juice
1 teaspoon vanilla extract
1 (1 pound 5 ounce) can cherry pie filling

Preheat oven to 300 degrees F.

Measure out 1 cup of 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 the sides of a greased 13 x 9-inch pan.

In 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 extract; mix until smooth. Pour into crumb crust. Bake at 300 degrees F for 45 to 55 minutes, until center is firm. Cool to room temperature.

Spoon cherry pie filling over cheesecake; cover and chill 1 hour before serving. Store in refrigerator.

Baked cheesecake can be frozen by covering with foil. May also be baked in two 8-inch cake pans for 45 to 55 minutes or two 9-inch cake or pie pans for 40 to 50 minutes.