Total Calories: 81
1- Heat oven to 350°. Grease bottom and sides of rectangular pan, 13 x 9 x 2 inches, with shortening.
2- Reserve 1 cup dry cake mix for filling. Beat remaining cake mix, the butter and 1 egg in large bowl with electric mixer on low speed just until dough forms. Press in pan.
3- Beat sugar, cream cheese and vanilla in large bowl with electric mixer on medium speed until smooth. Beat in remaining 2 eggs, the sour cream and 1/4 cup of the whipping cream on low speed until smooth reserve 1 cup cream cheese mixture. Pour remaining cream cheese mixture over crust.
4- Beat reserved cake mix, reserved cream cheese mixture and remaining 1/2 cup whipping cream in same bowl on low speed until smooth. Drop chocolate cream cheese mixture by spoonfuls over cream cheese mixture in pan. Swirl chocolate cream cheese mixture through cream cheese mixture with knife for marbled design. Tap bottom of pan sharply on counter to level cream cheese mixtures.
5- Bake 32 to 40 minutes or until sharp knife inserted 1 inch from edge comes out clean (center will not be set). Cool 30 minutes on wire rack. Refrigerate 30 minutes. Run knife around sides of pan to loosen cheesecake. Refrigerate at least 4 hours until chilled. Store covered in refrigerator.
High Altitude (3500 to 6500 feet): Place pan filled with water on oven rack below cheesecake. Bake 40 to 45 minutes.
1 Serving: Calories 310 (Calories from Fat 155) Fat 17g (Saturated 10g) Cholesterol 90mg Sodium 340mg Carbohydrate 34g (Dietary Fiber 0g) Protein 5g. % Daily Value: Vitamin A 12% Vitamin C 0% Calcium 6% Iron 8%.
Betty's Tip: Since the chocolate cream cheese mixture is denser than the plain cream cheese mixture, it leaves ridges and hills on top of the batter. Tapping the pan sharply on the counter helps to level the batter and keeps the cheesecake from cracking.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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