Boston Cream Cheesecake

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 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

Recipe

• 1 directions:.
• 2 grease bottom of 9-inch springform pan.
• 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 beat cream cheese, granulated sugar and 1 teaspoons of the vanilla with electric mixer on medium speed until well blended.
• 5 add eggs, 1 at a time, mixing on low speed after each addition just until blended.
• 6 blend in sour cream; pour over cake layer.
• 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 run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
• 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 stir until chocolate is completely melted.
• 11 add powdered sugar and remaining 1 teaspoons vanilla; mix well and spread over cooled cheesecake.
• 12 refrigerate 4 hours or overnight.
• 13 variations:.
• 14 you can use any 1 layer cake mix and/or comparable size cheesecake recipe.
• 15 if you prefer a harder chocolate topping use my chocolate glaze (that hardens when cool).