Dutch Oven Blueberry Cheesecake

2  30oz cans blueberry pie filling (or any flavor)
1 box yellow or white cake mix
1/2 c oil
3 eggs
1 can (12oz) Sprite
8 oz cream cheese
1 package cinnamon coated graham crackers (about 9 crackers)
1 stick butter

1. Start charcoal. You can use a charcoal chimney to speed up the process.
2. Line a dutch over with tin foil keeping all foil inside so none goes over the edge where the lid will set and lightly spray with Pam.
3. Dump pie filling in the bottom of the oven.
4. Mix the cake mix, oil, eggs, and Sprite together and spread evenly over the filling.
5. Using a spoon, dollop small portions of cream cheese until the entire cake is covered.
6. Cover the cake in crushed graham crackers and then in thin slices of butter.

This is a traditional dutch oven dessert. When using a 12 quart dutch oven, a good rule of thumb for how many coals to use is the "Plus 3/Minus 3" rule. That is for a 12 quart dutch oven, you will use 15 coals on top and place 9 coals underneath (might even drop to 7 to prevent burning).
Baking time is about 45 minutes plus 15 minutes of resting before serving. Since this is a dessert, you are "baking" and not "cooking". In "cooking" you want the heat coming from the bottom and will stir often. In "baking" you will want the heat coming primarily from the top. Wind, outside temperature, and how much the lid is removed will all effect cooking times.