Reserve 1 cup of the yellow cake mix. In a large bowl, combine the remaining cake mix with 1 egg and 2 tablespoons of vegetable oil. Mix until crumbly. Press the mixture into the bottom of a greased 9x13 baking dish, pressing slightly up the sides.

In the same bowl, use a hand mixer to beat the softened cream cheese with 1/2 cup sugar until smooth. Add 3 eggs and the reserved 1 cup of cake mix. Blend for about 1 minute. Reduce speed and mix in the milk, lemon juice, and vanilla until fully incorporated and creamy.

Pour the cheesecake batter over the crust layer and smooth it out. Bake at 350°F for 45 minutes or until set and lightly golden. Let it cool completely.

Add cherry topping and chill. Once cooled, spoon the cherry pie filling over the top. Chill the dessert for at least 1 hour before slicing into bars and serving.