Sour Cream Lemon Cheesecake

Ingredients

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

Directions

1. 1

   Heat oven to 300 degrees.

2. 2

   Measure out 1 1/2 cups of dry cake mix; set aside.

3. 3

   Stir together the remaining dry cak mix, 1 egg, flour and oil in a large bowl.

4. 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. 5

   In same bowl, blend sour cream, sugar, 2 eggs, reseved cake and lemon juice1 minute at low speed.

6. 6

   Gradually add milk and food coloring while beating 2 minutes at medium speed.Pour into crumb crust.

7. 7

   Bake at 300 degrees for 45 to 50 minutes or until center is firm. Do not overbake.

8. 8

   Cool at room temperature 1 hour.

9. 9

   Top with blueberry pie filling or your favorite pie filling and refrigerate.

10. 10

    Makes one 13 by 9-inch cake.