Chocolate Raspberry Cheesecake

Course : Cheesecakes
Serves: 24
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1 package chocolate fudge cake mix
1/2 cup margarine or butter, softened
16 ounces cream cheese, softened
6 ounces red raspberry yogurt (2/3 cup)
1 package chocolate ready-to-spread frosting
3 large eggs
1 1/2 cups raspberry pie filling or topping

Preparation / Directions:

Heat oven to 325 degrees. Lightly grease bottom of rectangular pan, 13x9x2 inches. Beat cake mix (dry) and margarine 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 over crust. Sprinkle with reserved crumbly mixture. Bake about 45 minutes or until center is set; cool. Refrigerate at least 2 hours before serving. Cut into 2-inch squares. Serve with pie filling. Cover and refrigerate any remaining dessert.

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