Ingredients:
1 (18 1/4 ounce) boxes super moist yellow cake mix
1/3 cup butter or 1/3 cup margarine, softened
1 eggs
2 (8 ounce) packages cream cheese, softened
2 eggs
3/4 cup sugar
2 teaspoons vanilla extract
2 cups sour cream
1/4 cup sugar
1 tablespoon vanilla extract
2 (21 ounce) cans cherry pie filling
Directions:
Heat oven to 350 degrees.
In a large bowl, add the dry cake mix, butter and 1 egg; mix on low speed until crumbly.
Press lightly in an ungreased rectangular 13x9x2-inch baking pan.
In another bowl, beat both pkgs. of cream cheese, 2 eggs,
3/4 c. sugar and 2 tsp. vanilla extract, until smooth & fluffy.
Spread over cake mixture. Bake until set, 20-25 minutes.
Mix sour cream, 1/4 c. sugar, and 1 Tbsp. vanilla extract
until smooth, Spread over cheesecake; cool.
Spread pie filling over the sour cream mixture.
Cover and refrigerate at least 8 hrs. Serves 16-18.
Refrigerate any remaining cheesecake.
Note: This can be made up to 1 day ahead.
I like it even better served 1 to 2 days later.
The crust will soften up abit more then.
Servings: 18
Time preparation: 25 min.
Time total: 45 min.