Tuxedo Cheesecake Bars

1 package white chocolate swirl cake mix
1/2 cup butter or margarine (softened)
2 (8 ounce) packages cream cheese (softened)
1 tub Rich & Creamy white chocolate ready-to-spread frosting
3 eggs

Heat oven to 325º. Beat cake mix (dry) and butter in large bowl with electric mixer on low speed until crumbly. Press in bottom of ungreased rectangular pan, 13 x 9 inches. Beat cream cheese and frosting in same bowl on medium speed until smooth. Beat in eggs until blended; reserve 2 cups. Pour remaining mixture over crust. Beat Dutched Cocoa Mix into reserved mixture. Drop by generous tablespoonfuls randomly in 6 – 8 mounds onto mixture in pan. Cut through mixture with knife in S-shape curves in one continuous motion without cutting into crust. Turn pan 1/4 turn, and repeat cutting for swirled design. Bake 55 – 65 minutes or until set. Cool completely. Refrigerate uncovered at least 2 hours.

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