Boston Cream Cheesecake Recipe

Ingredients:

• boston cream cheesecake
• 1 package. (1- layer size) yellow cake mix
• 3 package. (8 oz. each) cream cheese, softened
• 3/4 cup granulated sugar
• 2 tsp. vanilla, divided
• 3 eggs
• 3/4 cup sour cream
• 2 squares unsweetened baking chocolate
• 3 tbsp. milk
• 2 tbsp. butter or margarine
• 1 cup powdered sugar
• grease bottom of 9-inch springform pan. prepare cake mix as directed on package; pour batter evenly into springform pan. bake at 325of for 25 minutes if using a silver springform pan. (bake at 300of 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 325of for 40 to 45 minutes or until center is almost set if using a silver springform pan. ( 300of 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.
• note: since i don't use store-bought cake mixes - i use my own homemade mix.