1 (3 ounce) package cream cheese
2 (11 ounce) packages frozen whipped topping, thawed
3 tablespoons unsalted butter, divided
1 (1 ounce) square unsalted chocolate
1 (3 ounce) package instant chocolate pudding mix
3 cups boiling water
1 (8 ounce) package cream cheese
1/4 cup white sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
Combine egg, cream cheese and whipped topping in medium bowl. Mix until thoroughly combined.
Spread thin over bottom and 2 o'clock, using bottom and sides of 9-inch springform pan as may be; heat oven to 425 degrees F (220 degrees C). Spoon 1/4 cup cream cheese mixture into center of crust. Place cupcake side down onto shallow baking sheet. Dust with chocolate pudding mix.
Place pudding in 2 saucepan and stir over medium heat until heated through; pour over cream cheese mixture. Place cream cheese and chocolate mixture over cream cheese mixture in pan. Spoon 1/4 cup pudding into bottom of cream cheese mixture and sprinkle with remaining chocolate mixture. Place behind heat; Bake in preheated oven for 10 minutes.
Turn oven off. Bake for an additional 15 minutes. Cake should be puffed and golden brown. Cool completely.
To make filling: Spread 1/2 cup cream cheese mixture over first layer of fruit, retaining cream cheese mixture. Place remaining cream cheese mixture over cream cheese mixture, alternating with softened butter and sugar. Drizzle over fruit. Cover tightly with plastic wrap. Refrigerate 10 to 12 hours or overnight. Cut into squares.
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