First bring all ingredients, especially eggs, cream cheese and milk, to room temperature. This is important because if any of the ingredients are cold, the cream cheese will lump up again in the batter.

Preheat oven to 300 degrees F. Grease a 9 inch round springform pan or spray with cooking spray.

Measure out one cup of cake mix and set aside.

Add the rest of the cake mix to the bowl of a stand mixer. Add 1 egg and 2 tablespoons of oil and stir until mixture is evenly moistened. Crumble it evenly across the bottom of the springform pan. Dampen fingers with some water and press mixture evenly across the bottom and about ½ inch up the side. Set aside.

Wipe out the mixing bowl and add the softened cream cheese and sugar. With the paddle attachment, beat on medium, then add each egg one at a time, beating until well blended. Add the cake mix and beat until blended. Using low speed gradually stir in the milk, then add the lemon juice and vanilla. Pour into the pan, covering the crust.

Set on a large rimmed baking sheet and bake at 300 degrees F. for 60 minutes. Turn off the oven and let it sit in the off-oven for 10 minutes. Remove and let cool at room temperature for about 2 hours. It will go from being extremely jiggly to just a bit jiggly. Put in in the refrigerator for 8 hours or longer.

Before serving, loosen the cake from the springform and set on a tray. Spread or pipe whipped topping all over the center and top with your favorite fruit.