This is the easiest (and tastiest) cheesecake ever, I never make any other.
Everyone loves it. My husband's work associates request them. I made them two for their holiday lunch.
The recipe is from The Cake Mix Doctor cookbook, it's been around while, but I think almost everything in it is wonderful (and easy, which is the best part).
Boring picture, but it tastes good!
CRUST AND FILLING:
1 package of plain white cake mix (18.25 oz)
4 Tablespoons of butter, melted (1/2 stick)
4 large eggs
2 packages of cream cheese (8 oz)
1 can of sweetened condensed milk (14 oz)
½ cup of sour cream
2 Tablespoons of fresh lemon juice
2 teaspoons pure vanilla extract
1 cup sour cream
½ cup of sugar
Measure out ½ cup of the cake mix and set aside.
Place the remaining cake mix, 1 egg and the ½ stick of butter in bowl and blend with electric mixer. Once mixed, place in greased baking dish and pat evenly over bottom. Set aside.
In the same bowl mix filling. Add cream cheese and sweetened condensed milk and blend together on low. Add reserved cake mix, remaining 3 eggs, sour cream, lemon juice and vanilla. Beat until creamy about 1 minute. Pour the filling over the crust and spread evenly with spatula. Place pan in oven and bake 35 to 40 minutes. It should look shiny and not jiggle. Remove from oven. Leave oven on.
For the topping mix the sour cream and sugar with a spoon until well combined. Pour topping over cheesecake and bake until set 7 to 10 minutes. Remove from oven and let cool about 30 minutes.