Sour Cream Lemon Cheesecake

• 1 (18 1/2 ounce) packageduncan hines lemon cake mix with pudding
• 3 eggs
• 2 tablespoons flour
• 1 tablespoon Crisco cooking oil or 1 tablespoon puritan oil
• 1 teaspoon Crisco cooking oil or 1 teaspoon puritan oil
• 2 (8 ounce) cartons sour cream
• 12 cup sugar
• 1 teaspoon lemon juice
• 1 cup milk
• 2 drops yellow food coloring
• 1 (21 ounce) can blueberry pie filling

1. Heat oven to 300 degrees.
2. Measure out 1 1/2 cups of dry cake mix; set aside.
3. Stir together the remaining dry cak mix, 1 egg, flour and oil in a large bowl.
4. Press this crumb mixture evenly into bottom 3/4 of the way up the sides of a 13 by 9 by 2-inch pan.
5. In same bowl, blend sour cream, sugar, 2 eggs, reseved cake and lemon juice1 minute at low speed.
6. Gradually add milk and food coloring while beating 2 minutes at medium speed.Pour into crumb crust.
7. Bake at 300 degrees for 45 to 50 minutes or until center is firm.
8. Do not overbake.
9. Cool at room temperature 1 hour.
10. Top with blueberry pie filling or your favorite pie filling and refrigerate.
11. Makes one 13 by 9-inch cake.

packageduncan hines lemon cake, eggs, flour, cooking oil, cooking oil, sour cream, sugar, lemon juice, milk, coloring, blueberry pie filling

Taken from www.food.com/recipe/sour-cream-lemon-cheesecake-301309 (may not work)