Black Forest Cheesecake Squares

1. 1

   Heat oven to 350.

2. 2

   Grease 13X9 inch baking pan.

3. 3

   Reserve 1 cup dry cake mix and swirl pouch; set aside.

4. 4

   In large bowl, combine remaining cake mix, oil and 1 egg at low speed until dough forms.

5. 5

   Press in bottom and 1 inch up sides of greased pan.

6. 6

   Bake at 350 for 8 minutes.

7. 7

   In large bowl, beat cream cheese until smooth and creamy.

8. 8

   Add 2 eggs, 1 at a time, beating well after each addition.

9. 9

   Blend in reserved 1 cup cake mix and remaining cheesecake ingredients at low speed; beat 3 minutes at medium speed until creamy.

10. 10

    Reserve 2 cups cheese mixture.

11. 11

    Spoon remaining cheese mixture over base.

12. 12

    Add reserved swirl pouch to reserved cheese mixture; blend well.

13. 13

    Spoon chocolate mixture evenly over cheese mixture.

14. 14

    Bake at 350 for 30 to 40 minutes until edges are set and center is almost set.

15. 15

    Do not overbake.

16. 16

    Run sharp knife around edges of pan.

17. 17

    Cool to room temperature on wire rack.

18. 18

    Spoon cherry pie filling over top of cheesecake; refrigerate several hours or overnight before serving.

19. 19

    Store in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.