Chocolate Cherry Cheesecake
   
1 pkg Fudge marble cake mix
1/4 c Oil
3 eggs; divided
3 pkg (8 oz.) cream cheese, softened
1/2 c Sugar
1/2 c sour cream
1/2 c whipping cream
1 can (21 oz.) cherry pie filling
Preheat oven to 350 degrees. Grease 13 x 9 inch baking pan. Reserve 1
cup dry cake mix & swirl pouch; set aside. In large bowl, combine
remaining cake mix, oil & 1 egg at low speed until dough forms. Press in
bottom & 1 inch up sides of greased pan. Bake for 8 minutes.
In large bowl, beat cream cheese until smooth & creamy. Add 2 eggs, 1 at
a time, beating well after each addition. Blend in reserved 1 cup cake
mix, sugar, sour cream & 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 & center is almost set. 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.

ENJOY!!!