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Raspberry Topped Cheesecake

1 package yellow cake mix, divided
4 eggs, divided
2 tablespoons oil
2 (8-ounce) packages cream cheese
1/2 cup sugar
1 1/2 cups milk
3 tablespoons lemon juice
3 tablespoons vanilla
Fresh raspberries (may use frozen if necessary)

Preheat oven to 300 degrees.  Reserve 1 cup dry cake mix.  In large bowl, combine remaining cake mix, 1 egg, and oil.  Blend thoroughly and press this crust into bottom and sides of a springform cake pan.  Blend cream cheese and sugar.  Add 3 eggs and 1 cup cake mix. Beat 1 minute at medium speed.  At low speed, add milk and flavorings.  Pour into crust.  Bake 55-60 minutes.  Chill before serving.  Top with fresh raspberries.  Serves 10-12.

Editorís Extra:  Try substituting cherry pie filling for raspberries.

Contributed by The VIP Cookbook: A Potpourri of Virginia Cooking (Virginia)

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