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1
Preheat oven to 350 degrees.
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2
For the crust Mix cake mix, egg and butter for crust, with an electric mixer, until they are incorporated and crumbly.
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3
Press into an ungreased 9x13 pan.
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4
Set aside.
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5
For the filling Beat cream cheese, eggs, sugar and vanilla on medium/high speed with an electric mixer for 2-3 minutes or until filling is smooth and creamy.
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6
Be careful not to overbeat the filling, as overbeating cheesecake causes cracks.
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7
Bake at 350 degrees for 20-25 minutes or until the cheesecake is set in the center.
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8
Remove the cheesecake from the oven and set on a wire cooling rack to cool.
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9
For the topping Mix up the sour cream topping by stirring together the sour cream, sugar and vanilla.
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10
When fully mixed, spread the topping over the warm cheesecake and allow the cheesecake to finish cooling.
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11
Once cool, spread the pie filling over the top of the cheesecake, cover and refrigerate until you are ready to serve.
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12
Alternatively, you can refrigerate the cheesecake without the fruit topping.
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13
When ready to serve, cut the cheesecake into squares and top with pie filling.
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14
Alternatively, have a few pie filling options on hand and top the cheesecake squares with your guests favorite topping.
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15
Enjoy!
