2 (3 ounce) packages cream cheese
2 (3 ounce) packages (12 ounce) packages white cake mix
2 eggs
2 cups milk
4 tablespoons lemon juice
1 (15 ounce) can cherry pie filling
1 (3 ounce) package instant lemon pudding mix
2 tablespoons lemon juice
Combine cream cheese, pudding mix, eggs and milk in large bowl. Mix thoroughly. Cover by pulling back sides of 8 inch springform pan. Shape into 6 discs.
Fill crust with cherry pie filling and pour lemon juice over mixture. Chill in refrigerator for 8 hours or overnight.
Remove crust from refrigerator. Refrigerate remainder of custard liquid for 2 hours or longer. Serve chilled.