Chocolate Berry Cheesecake
1 pkg. (18.25 oz.) SuperMoist chocolate fudge cake mix
1/2 cup butter or margarine, softened
2 pkgs. (8 oz. each) cream cheese, softened
1 container (6 oz.) red raspberry yogurt (2/3 cup)
1 tub (16 oz.) chocolate ready to spread frosting
1-1/2 cups sliced strawberries
1/2 cup blueberries
1 can (21 oz.) strawberry pie filling
Heat oven to 325ºF. Grease bottom only of rectangular pan, 13x9x2-inches, with shortening.
Beat cake mix and butter in large bowl with electric mixer on low speed until crumbly; reserve 1 cup. Press remaining crumbly mixture, using floured fingers, in bottom of pan.
Beat cream cheese, yogurt and frosting in same bowl on medium speed until smooth. Beat in eggs until blended. Pour into pan. Sprinkle with reserved crumbly mixture.
Bake about 48 minutes or until center is set and dry to the touch. Refrigerate at least 2 hours until chilled. Just before serving, stir strawberries and blueberries into pie filling. Top each serving with berry mixture. Store covered in refrigerator.