Chocolate-Berry Cheesecake

Raspberry yogurt and ready-to-spread frosting are the secret ingredients in this easy-to-assemble dessert.

1 package Betty Crocker® Super Moist® chocolate fudge cake mix
1/2 cup butter or margarine, softened
2 packages (8 ounces each) cream cheese, softened
1 container (6 ounces) Yoplait® Original red raspberry yogurt (2/3 cup)
1 tub Betty Crocker® Rich & Creamy chocolate ready-to-spread frosting
3 eggs
1 1/2 cups sliced strawberries
1/2 cup blueberries
1 can (21 ounces) strawberry pie filling

Heat oven to 325F. 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.

High Altitude (3500-6500 ft): Heat oven to 375F.

Substitution
Cherry yogurt and cherry pie filling instead of the raspberry yogurt and strawberry pie filling puts a flavor spin on this chocolate-lover’s dream.