1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 can (21 oz.) cherry pie filling
1-1/2 cups thawed COOL WHIP Whipped Topping
Heat oven to 350°F.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray.
Microwave 3 oz. semi-sweet chocolate in large microwaveable bowl on HIGH 1 to 2 min. or until chocolate is completely melted when stirred. Add butter, cake mix and 1 egg. Beat with mixer until crumbly.
Reserve 3/4 cup crumb mixture for later use; press remaining crumb mixture onto bottom of prepared pan. Bake 10 min.
Meanwhile, beat cream cheese and sugar in clean bowl with mixer until blended. Add remaining egg; mix well.
Spread cream cheese mixture over crust; cover with pie filling. Sprinkle with reserved crumb mixture.
Bake 35 min. or until center is set. Cool completely. Refrigerate 30 min. Meanwhile, make curls from remaining chocolate. (See tip.)
Cut dessert into 24 bars. Serve topped with the COOL WHIP and chocolate curls.
Tip 1-- Special Extra-- For more flavor, add 1 tsp. vanilla to cream cheese mixture along with the remaining egg.
Tip 2 --Substitute--Combine 1/2 cup cherry preserves and 1/4 cup dried cherries; use instead of the cherry pie filling.
Tip 3--Size Wise--Savor a serving of this crowd-pleasing dessert on special occasions.
Tip 4--Easy Chocolate Curls--Impress your friends and family by making chocolate curls like the pros. Simply heat chocolate slightly by microwaving 20 to 30 sec. or until you can just smudge the chocolate with your thumb. Draw a vegetable peeler down the edge of the chocolate to create chocolate curls. Curls are delicate, so handle carefully or place on dessert with a toothpick.
Tip 5--How to Easily Transfer the Chocolate Curls to Bars--Use toothpick to transfer the chocolate curls to the bars before serving.