Start by preheating the oven to 325 degrees.
Next, get a 9×13 glass dish ready by spraying it with nonstick cooking spray.
In a large mixing bowl, add the dry cake mix and butter. Mix until it is well blended and kinda looks like wet sand. Scoop one cup of the mixture and set aside.
Dump the rest of the mixture into the bottom of the greased dish. Pack it down firmly in an even layer with your hands or the back of a measuring cup.
In a large mixing bowl, mix the frosting and cream cheese mix until smooth and fully mixed.
Then add the eggs to the frosting mixture and mix until fully mixed.
Spread the cheesecake mixture evenly over the crust in the dish.
Use the remaining cake mixture to sprinkle over the top of the cheesecake bars.
Place in the middle of the preheated oven and bake for 45 to 55 minutes or until the middle is set and not wiggly.
Remove from the oven and put the dish on a cooling rack. Allow to cool to room temperature.
When cooled, cover the dish and put in the fridge to chill for at least 2 hours to overnight.