Black Forest Cheesecake Squares
fudge marble cake mix
1/4 C oil
3 eggs; divided
3 pk (8 oz.) cream cheese, softened
1/2 C sugar
1/2 C dairy sour cream
1/2 C whipping cream
1 can (21 oz.) cherry pie filling
Preheat oven to 350 degrees F. Grease 13 x 9 inch baking pan. Reserve 1 cup dry
cake mix and swirl pouch; set aside. In large bowl, combine remaining cake mix,
oil and 1 egg at low speed until dough forms. Press in bottom and 1 inch up
sides of greased pan. Bake for 8 minutes.
In large bowl, beat cream cheese until smooth and creamy. Add
2 eggs, 1 at a time, beating well after each addition. Blend in reserved 1 cup
cake mix, sugar, sour cream and whipping cream at low speed. Beat 3 minutes at
medium speed until creamy.
Reserve 2 cups cheese mixture. Spoon remaining cheese mixture over crust. Add
reserved swirl pouch to reserved cheese mixture; blend well. Spoon chocolate
mixture evenly over cheese mixture.
Bake for 30-40 minutes until edges are set and center is almost set. Do not
overbake. Run knife around sides of pan. Cool to room temperature on wire rack.
Spoon fruit filling evenly over top of cheesecake. Refrigerate several hours or
overnight before serving. Store in refrigerator. Makes 48 bars.