Preheat oven to 350 degrees. Grease 13x9 inch baking pan. Reserve 1 cup dry cake mix and swirl pouch; set aside. In large bowl, combine remaining cake mix, oil and 1 egg at low speed until dough forms. Press in bottom and 1 inch up sides of greased pan. Bake for 8 minutes.
In large bowl, beat cream cheese until smooth and creamy. Add 2 eggs, 1 at a time, beating well after each addition. Blend in reserved 1 cup cake mix, sugar, sour cream and whipping cream at low speed. Beat 3 minutes at medium speed 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 30-40 minutes until edges are set and center is almost set. Do not overbake. Run knife around sides of pan. Cool to room temperature on wire rack.
Spoon fruit filling evenly over top of cheesecake. Refrigerate several hours or overnight before serving. Store in refrigerator. Makes 48 bars.