Cheesecake with Cake Mix

1 package yellow cake mix
4 eggs
2 tablespoons oil
2 packages (8 ounce each) cream cheese, softened
1/2 cup sugar
1 1/2 cup milk
3 tablespoons lemon juice
1 tablespoon vanilla extract
Pie filling--cherry, pineapple, blueberry, strawberry, etc.

Preheat oven to 300:. Measure out 1 cup of dry cake mix; set aside. In a
large mixing bowl, stir together remaining dry cake mix, 1 egg, and oil
(mixture will be crumbly). Press crust mixture evenly into bottom and of
the way up the sides of a greased 13" x9" x2" pan. (or just put it on the
bottom.) In the 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; mix until smooth. Pour into
crumb crust. Bake at 300: for 45 to 55 minutes, or until center is firm.
Cool to room temperature. Spoon pie filling over cheesecake; cover and
chill 1 hour before serving. Store in refrigerator. Baked cheesecake can
be frozen with a covering of foil


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