Boston Cream Cheesecake

Ingredients

INGREDIENTS

• 1 (8 ounce) package jiffy yellow cake mix
• 3 (8 ounce) packages cream cheese, softened
• 3/4 cup granulated sugar
• 2 teaspoons vanilla, divided
• 3 eggs
• 3/4 cup sour cream
• 2 unsweetened chocolate squares
• 3 tablespoons milk
• 2 tablespoons butter or margarine
• 1 cup powdered sugar

Directions

1. 1

   DIRECTIONS:.

2. 2

   GREASE bottom of 9-inch springform pan.

3. 3

   Prepare cake mix as directed on package; pour batter evenly into springform pan and 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.

4. 4

   BEAT cream cheese, granulated sugar and 1 teaspoons of the vanilla with electric mixer on medium speed until well blended.

5. 5

   Add eggs, 1 at a time, mixing on low speed after each addition just until blended.

6. 6

   Blend in sour cream; pour over cake layer.

7. 7

   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.).

8. 8

   Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.

9. 9

   PLACE chocolate, milk and butter in medium microwavable bowl and microwave on HIGH 2 minutes or until butter is melted, stirring after 1 minute.

10. 10

    Stir until chocolate is completely melted.

11. 11

    Add powdered sugar and remaining 1 teaspoons vanilla; mix well and spread over cooled cheesecake.

12. 12

    Refrigerate 4 hours or overnight.

13. 13

    VARIATIONS:.

14. 14

    You can use any 1 layer cake mix and/or comparable size cheesecake recipe.

15. 15

    If you prefer a harder chocolate topping use my recipe #155392.