Sour Cream Lemon Cheesecake

Ingredients

• 1 (18.25 ounce) box pudding recipe lemon cake mix*
• 3 eggs
• 2 tablespoons flour
• 1 tablespoon + 1 teaspoon vegetable oil
• 16 ounces dairy sour cream
• 1/2 cup granulated sugar
• 1 teaspoon lemon juice
• 1 cup milk
• 2 drops yellow food coloring
• 1 (21 ounce) can blueberry pie filling

Instructions

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

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.