1 marble cake mix
1/3 c. oil
3 eggs
2 (8 oz.) pkgs. cream cheese, softened
1 c. Ricotta cheese or cottage cheese
1/2 c. sugar
1/2 c. dairy sour cream
1/2 c. whipping cream

Grease a 13 x 9 inch baking dish. Reserve 1 cup dry cake mix and marble pouch; set aside. In large bowl, combine remaining cake mix, oil, and 1 egg at low speed until soft dough forms. Press in bottom and 1 1/2 inches up sides of baking dish. Bake at 350 degrees for 10 minutes. In large bowl, combine reserved 1 cup cake mix, 2 eggs, cream cheese, Ricotta cheese, sugar, sour cream, and whipping cream at low speed until blended. Beat 3 minutes at medium speed until creamy. Reserve 1 1/2 cups cheese mixture. Spoon remaining cheese mixture over base. Add reserved marble pouch to reserved cheese mixture; blend well. Spoon chocolate mixture randomly over cheese mixture. Pull knife through batter to marble. Bake at 350 degrees for 30 to 40 minutes or until top springs back when touched lightly in center. DO NOT OVERBAKE. To prevent cracking, immediately run knife around edge of pan. Cool completely. Refrigerate until serving time. Store in refrigerator. 15 servings or 36 bars.