Chocolate-Raspberry Cheesecake Bars

DIRECTIONS Heat oven to 325°F. Lightly grease bottom only of 13x9-inch pan with shortening or spray bottom with cooking spray. In large bowl, beat cake mix and butter with electric mixer on low speed until crumbly; reserve 1 cup. Press remaining crumbly mixture, using floured fingers, in bottom of pan. In same bowl, beat cream cheese, yogurt and frosting on medium speed until smooth. Beat in eggs until blended. Pour over mixture into pan. Sprinkle with reserved crumbly mixture. Bake about 48 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.