Lemon Cheesecake

Ingredients

• 1 box cake mix yellow
• 0.3 cup vegetable oil 
• 1  eggs 
• 1 teaspoon lemon zest grated
• 16 oz cream cheese softened
• 0.8 cup sugar 
• 9.8 oz reg. size containers lemon pudding (from 4-pack container)
• 0.5 cup cream sour
• 3  eggs 
• 2 cups cool whip frozen thawed

Equipment

• bowl
• frying pan
• oven
• knife
• wire rack
• hand mixer
• aluminum foil
• springform pan

Directions

1. Heat oven to 300°F. Wrap outside bottom and side of 10-inch springform pan with 2 layers of heavy duty foil to prevent leaking. Spray inside of pan with cooking spray. Reserve 1/4 cup of the cake mix; set aside. In large bowl, beat remaining cake mix, oil, 1 egg and lemon peel with electric mixer on low speed until crumbly. Press firmly in bottom and 1 inch up side of pan.
2. In same large bowl, beat reserved 1/4 cup cake mix, the cream cheese, sugar, pudding and sour cream on medium speed until smooth and creamy. Beat in 3 eggs, one at a time, just until blended.
3. Pour into crust.
4. Bake 1 hour 20 minutes to 1 hour 35 minutes or until edges are set but center of cheesecake jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer.
5. Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate uncovered at least 4 hours or overnight before serving.
6. When ready to serve, discard foil and remove side of pan. Pipe or spoon whipped topping around outside edge of cheesecake. Store covered in refrigerator.