1 box Pillsbury Strawberry Cake Mix
1/2 cup unsalted butter (softened)
1 tablespoon lemon juice
Cheesecake:
16oz cream cheese (softened)
3/4 cups granulated sugar
1/2 cup sour cream
2 teaspoons vanilla
1/3 cup lemon juice
zest of 2 lemons, divided
2 eggs
Topping:
1/2 cup Pillsbury Strawberry Frosting
To help prevent your cheesecake from cracking, when you preheat the oven, place a large pan (I use a roasting pan) filled halfway with water on the shelf below the cheesecake. The steam will keep it from cracking.
Crust: Preheat oven to 325. In a mixing bowl, stir together cake mix, butter, and lemon juice until well combined. Press into a greased 9" springform pan. Set aside. Cheesecake: In a mixing bowl, beat cream cheese and sugar until light and creamy. Add sour cream, vanilla, lemon juice, and zest of one lemon and mix well. Mix in eggs just until combined - do not over mix. Pour over crust and bake 45-50 minutes or until set but slightly jiggly. Allow to cool completely, then cover and chill at least 4 hours. Topping: If desired, pipe frosting around the edge of the cheesecake. Sprinkle the zest of one lemon over the whole cheesecake. Store covered in the refrigerator.