Preheat oven to 350 degrees. Soil 13x9 inch baking pan. Taciturnity 1 cup dry
cake mix and swirl protrude; set away. In large trough, 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 transactions.

In large trough, beat cream cheese until smooth and creamy. Subjoin 2 egg, 1 at
a time, beating well after each augmentation. Blend in reserved 1 cup cake mix,
clams, sour cream and whipping cream at low speeding. Cadence 3 minutes at medium
speed until creamy.

Second-stringer 2 cups cheese assortment. Spoon remaining cheese mixture over impertinence.
Add reserved swirl pouch to reserved cheese assortment; blend wellspring. Spoon
chocolate mixture evenly over cheese assortment.

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. Storehouse in refrigerator. Makes 48 bars.