Black Forest Cheesecake
1 (18.25 ounce) box fudge marble cake mix
1/4 cup vegetable oil
3 eggs, divided
3 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
1/2 cup whipping cream
1 (21 ounce) can cherry pie filling
Preheat oven to 350. Reserve 1 cup cake mix and swirl pouch, set aside. In bowl, combine remaining cake mix, oil and 1 egg. Beat with mixer on low until dough forms. Press in bottom and 1 inch up sides of greased 9x13 inch baking pan. Bake for 8 minutes. In another bowl, beat cream cheese until smooth and creamy. Add 2 eggs, one at a time, beating well after each addition. Add reserved cake mix, sugar, sour cream and whipping cream. Beat on low for 30 seconds. Beat on medium for 3 minutes, or until creamy. Reserve 2 cups cheese mixture. Spoon remaining cheese mixture over crust. Add reserved swirl pouch to reserved cheese mixture, blend well. Spoon chocolate mixture evenly over cheese mixture. Bake for 30 to 40 minutes, or until edges are set and center is almost set. Run knife around sides of pan. Cool to room temperature on wire rack. Spoon pie filling evenly over top of cheesecake. Chill for several hours. Store in refrigerator.