Cherry Cheesecake

• 1 (18 1/4 ounce) boxsuper moist yellow cake mix
• 13 cup butter or 13 cup margarine, softened
• 1 egg
• 2 (8 ounce) packages cream cheese, softened
• 2 eggs
• 34 cup sugar
• 2 teaspoons vanilla extract
• 2 cups sour cream
• 14 cup sugar
• 1 tablespoon vanilla extract
• 2 (21 ounce) cans cherry pie filling

1. Heat oven to 350 degrees.
2. In a large bowl, add the dry cake mix, butter and 1 egg; mix on low speed until crumbly.
3. Press lightly in an ungreased rectangular 13x9x2-inch baking pan.
4. In another bowl, beat both pkgs.
5. of cream cheese, 2 eggs,
6. 3/4 c. sugar and 2 tsp.
7. vanilla extract, until smooth & fluffy.
8. Spread over cake mixture.
9. Bake until set, 20-25 minutes.
10. Mix sour cream, 1/4 c. sugar, and 1 Tbsp.
11. vanilla extract
12. until smooth, Spread over cheesecake; cool.
13. Spread pie filling over the sour cream mixture.
14. Cover and refrigerate at least 8 hrs.
15. Serves 16-18.
16. Refrigerate any remaining cheesecake.
17. Note: This can be made up to 1 day ahead.
18. I like it even better served 1 to 2 days later.
19. The crust will soften up abit more then.

boxsuper, butter, egg, cream cheese, eggs, sugar, vanilla, sour cream, sugar, vanilla, cherry pie filling

Taken from www.food.com/recipe/cherry-cheesecake-83710 (may not work)