Total Calories: 135
1- Heat oven to 350°. Grease jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with shortening.
2- Beat cake mix, butter, almonds and 1 egg in large bowl with electric mixer on low speed until crumbly. Press lightly in pan. Bake 11 to 13 minutes or until light brown cool while continuing with recipe.
3- Beat cream cheese, 3 eggs, 1 1/4 cups sugar and 1 tablespoon vanilla in large bowl on low speed until smooth and fluffy. Spread over cake mixture. Bake 32 to 36 minutes or until center is set when lightly touched.
4- Mix sour cream, 1/3 cup sugar and 2 teaspoons vanilla until smooth spread over cheesecake. Cool at room temperature 1 hour. Spread pie filling over sour cream mixture. Cover and refrigerate at least 8 hours but no longer than 24 hours. Store covered in refrigerator.
High Altitude (3500 to 6500 feet): Increase first bake time to 14 to 16 minutes. Increase second bake time to 35 to 38 minutes.
1 Serving: Calories 375 (Calories from Fat 180) Fat 20g (Saturated 11g) Cholesterol 85mg Sodium 260mg Carbohydrate 45g (Dietary Fiber 1g) Protein 5g. % Daily Value: Vitamin A 14% Vitamin C 0% Calcium 8% Iron 6%.
Blueberry Cheesecake: Substitute 2 cans (21 ounces each) blueberry pie filling for the cherry pie filling.
Betty's Tip: Dusting your hands with a little bit of flour before patting the crust into the pan keeps the dough from sticking to your hands.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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