1. Heat oven to 350 F. Break up cookie dough and press into ungreased 10-inch tart pan with removable bottom.

2. Bake 22 to 25 minutes or until deep golden brown. Cool completely, about 30 minutes.

3. In medium bowl with electric mixer, beat cream cheese, powdered sugar and orange juice on medium speed until well blended. Spread over cooled crust. Top with raspberries.

4. In small microwavable bowl, microwave chocolate chips and oil on high 1 to 2 minutes; stirring until smooth. Drizzle over raspberries.

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. Make cake mix as directed on box, using water, oil and eggs.

2. Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.

3. Meanwhile, in large bowl, place chopped chocolate; set aside. In 2-quart saucepan, heat whipping cream and butter over medium heat, stirring occasionally, until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate; stir until smooth.

4. Line bottom of 9-inch springform pan with waxed paper round. Cut cake into 1-inch cubes (I cut into much smaller pieces to make mixing easier). In large bowl, beat half of the cake cubes on low speed until cake is crumbly. Add remaining cake cubes and 1 3/4 cups of the ganache (reserve remaining ganache for topping). Beat on low speed 30 seconds, then on medium speed until well combined (mixture will look like fudge). Fold in 2 cups cut-up strawberries. Spoon mixture into springform pan; smooth top. Cover with plastic wrap; freeze 45 minutes or until firm enough to unmold.

5. Run knife around side of pan to loosen cake mixture. Place serving plate upside down on pan; turn pan and plate over. Frost side and top of cake with reserved ganache. Arrange strawberry halves on top of cake.

6. In small microwavable bowl, microwave baking chips and 1/2 teaspoon oil uncovered on High 45 seconds, stirring every 15 seconds, until melted. Place in small resealable food-storage plastic bag; cut off tiny corner of bag. Drizzle over top of cake. Refrigerate until ready to serve. Cake is best served the same day.

1. Heat oven to 350°F. In small bowl, combine all crust ingredients; mix well. Press mixture in bottom and up sides of 9-inch tart pan with removable bottom or 9-inch pie pan. (If using tart pan, place on cookie sheet for easier handling.) Bake at 350°F. for 10 minutes. Cool.

2. Meanwhile, in medium saucepan, heat whipping cream until bubbles form around edge of pan. Remove from heat; add chocolate and stir until melted. Cook over low heat until all of chocolate is melted, stirring constantly. Cool 5 minutes or until lukewarm.

3. Place sliced strawberries in single layer in crust. Pour melted chocolate mixture over strawberries.

4. Place marshmallow creme in microwave-safe bowl. Microwave on MEDIUM for 30 seconds or until softened. Stir just until smooth. Quickly drop marshmallow creme by spoonfuls over chocolate layer. With tip of knife, swirl marshmallow creme and chocolate to marble.

5. Arrange 8 strawberries evenly around edge of tart. Refrigerate at least 30 minutes before serving to set chocolate.