Boston Cream Cheesecake - cooking recipe

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 2 tablespoons margarine
1 cup powdered sugar

Preparation

DIRECTIONS:
GREASE bottom of 9-inch springform pan.
Prepare cake mix as directed on package; pour batter evenly into springform pan and bake at 325\u00b0F for 25 minutes if using a silver springform pan. (Bake at 300\u00b0F for 20 minutes if using a dark nonstick springform pan.) Cool.
BEAT cream cheese, granulated sugar and 1 teaspoons 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\u00b0F for 40 to 45 minutes or until center is almost set if using a silver springform pan. (Bake at 300\u00b0F 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 and 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 teaspoons vanilla; mix well and spread over cooled cheesecake.
Refrigerate 4 hours or overnight.
VARIATIONS:
You can use any 1 layer cake mix and/or comparable size cheesecake recipe.
If you prefer a harder chocolate topping use my recipe #155392.