Duncan Hines recipe from the back of a cake box from the 1970's


Ingredients

1 pkg. Duncan Hines yellow cake mix
( for variations try chocolate cake mix for black forrest cheesecake)
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


Baking Instructions

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.
(let cool in oven until characteristic crack forms in middle of cake. when completely cool top with 1 large can or 1-1/2 regular size can cherry pie filling)