Boston Cream Cheesecake
Ingredients
1 pkg. (9 oz.) yellow cake mix
2 pkgs. (8 oz. each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1/3 cup sour cream
2 squares unsweetened chocolate
3 tablespoons butter or margarine
2 tablespoons boiling water (use microwave)
1 cup powdered sugar
1 teaspoon vanilla
Grease bottom of 9-inch springform pan. Prepare cake mix as directed on package; pour batter evenly into springform pan. Bake 20 minutes at 350ºF.
Beat cream cheese, sugar and vanilla at medium speed with mixer until well blended. Add eggs, one at a time; mixing at low speed after each addition until well blended. Blend in sour cream; pour over cake layer.
Bake 35 minutes or until center is almost set. Run knife around rim of pan to loosen cake. cool cake completely before removing rim of pan.
Melt chocolate and butter over low heat, stirring until smooth. Remove from heat. Add water, powdered sugar and vanilla; mix well. Spread over cooled cheesecake. Refrigerate 4 hours or overnight.
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