Chocolate-Raspberry Cheesecake Bars

 

1

box Betty Crocker® SuperMoist® chocolate fudge cake mix

1/2

cup butter or margarine, softened

2

packages (8 oz each) cream cheese, softened

1

container (6 oz) Yoplait® Original 99% Fat Free red raspberry yogurt

1

container Betty Crocker® Rich & Creamy chocolate frosting

3

eggs

1 1/2

cups raspberry pie filling

• 1 Heat oven to 325°F. Lightly grease or spray bottom only of 13x9-inch pan.
• 2 In large bowl, beat dry cake mix and butter with electric mixer on low speed until crumbly; reserve 3/4 cup. Press remaining crumbly mixture in bottom of pan.
• 3 In same bowl, beat cream cheese, yogurt and frosting on medium speed until smooth. Beat in eggs until blended. Pour over mixture in pan. Sprinkle with reserved crumbly mixture.
• 4 Bake 40 to 45 minutes or until center is set. Refrigerate uncovered at least 2 hours before serving. For bars, cut into 6 rows by 4 rows. Serve bars with a dollop of pie filling. Store covered in refrigerator.