Boston Cream Cheesecake

1 pkg. (1-layer size) yellow cake mix
3 pkg. (8 oz. each) cream cheese, softened
3/4 cup granulated sugar
2 tsp. vanilla extract, divided
3 large eggs
3/4 cup sour cream
2 oz. unsweetened baking chocolate
3 Tbsp. milk
2 Tbsp. unsalted butter or margarine
1 cup confectioners' sugar

Grease bottom of 9-inch springform pan. Prepare cake mix as directed
on package; pour batter evenly into springform pan. Bake at 325 F for
25 minutes if using a silver springform pan. (Bake at 300 F for 20
minutes if using a dark nonstick springform pan.) Cool.

Beat cream cheese, granulated sugar and 1 tsp. of the vanilla with
electric mixer on medium speed until well blended. Add eggs, 1 at a
time, mixing on low speed after each addition just until blended.
Blend in sour cream; pour over cake layer.

Bake at 325 F for 40 to 45 minutes or until center is almost set if
using a silver springform pan. (Bake at 300 F for 40 to 45 minutes or
until center is almost set if using a dark nonstick springform pan.)
Run knife or metal spatula around rim of pan to loosen cake; cool
before removing rim of pan.

Place chocolate, milk and butter in medium microwavable bowl.
Microwave on HIGH 2 minutes or until butter is melted, stirring after
1 minute. Stir until chocolate is completely melted. Add powdered
sugar and remaining 1 tsp. vanilla; mix well. Spread over cooled
cheesecake. Refrigerate 4 hours or overnight.

Makes 12 servings.

HIGH 15 seconds. Add 15 seconds for each additional package of cream
cheese.


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