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Easy Lemon Cheesecake 

Prep time: 20 min
Cook Time: 1 hrs 30 min
Yield: 16 servings

Ingredients:

CRUST
Crisco® Original No-Stick Cooking Spray
1 (18.25 oz.)package Pillsbury® Lemon Cake
OR 1 (18.25 oz.) package Pillsbury® Yellow Cake
1/2cup butter, softened
FILLING
2 (8 oz.)packages cream cheese, softened
3 large eggs
1cup lemon yogurt
1 (16 oz.)can Pillsbury® Lemon Frosting

Preparation Directions:

1.HEAT oven to 325°F. Lightly spray bottom of 10 or 9-inch springform pan with no-stick cooking spray.
2.BLEND cake mix and butter in large bowl at low speed until crumbly. Reserve 1 cup crumb mixture for topping. Press remaining mixture in bottom and 1 1/2-inches up sides of prepared pan.
3.BEAT cream cheese, eggs, yogurt and frosting in same bowl at medium speed until smooth. Pour into crust-lined pan. Sprinkle reserved crumb mixture evenly over filling.
4.BAKE 1 to 1 1/2 hours or until center is just set and edges are golden brown. Cool 30 minutes. Run knife around sides of pan to loosen. Remove sides of pan. Refrigerate 2 hours before serving. Store in refrigerator.