Cherry Topped Cheesecake

1 box yellow cake mix
4 eggs
2 Tbsp. Vegetable oil
2 pkg. (8 oz. each) cream cheese, softened
1/2 c. sugar
1 1/2 c. milk
3 Tbsp. lemon juice
1 Tbsp. vanilla
1 can (21 oz.) cherry pie filling

Measure out and set aside 1 cup of dry cake mix. 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 of the way up the sides of a greased 13 x 9 x 2-inch pan. In the same bowl, blend cream cheese and sugar together. Add 3 eggs and reserved mix; beat 1 minute at medium speed. At low speed gradually add milk, lemon juice and vanilla; mix until smooth. Pour into crumb crust. Bake at 300 degrees for 45 to 55 minutes or 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 with a covering of foil. Cake can be baked in 2 (9-inch) pans for 40 to 50 minutes. Chocolate Cheesecake: Make as Cherry Cheesecake but use chocolate cake mix instead of yellow and use 3 (8 oz.) packages of cream cheese instead of 2 and omit lemon juice. When cool spread with 2 1/2 cups Cool Whip and nuts or shaved chocolate (no cherries). Cake can be baked in 2 (9-inch) pans for 40 to 50 minutes.

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