Boston Cream Cheesecake


Cake Bottom:
1 (9 oz.) yellow cake mix

Filling:
16 oz. cream cheese (at room temperature)
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1/3 cup sour cream
Topping:
2 squares unsweetened chocolate
3 tablespoons butter or margarine
2 tablespoons boiling water
1 cup powdered sugar
1 teaspoon vanilla

Bottom:
Preheat oven to 350. Grease bottom of 9" spring-foam pan. Prepare cake mix as directed on package;
pour batter evenly into pan. Bake for 20 minutes.

Filling:
Beat cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing at low speed after each addition, just until blended. Blend in sour cream; pour over cake layer.

Bake:
For 35 minutes or until center is almost set. Run knife or metal
spatula around rim of pan to loosen cake; cool before removing rim of pan.

Topping:
Melt chocolate and butter over low heat, stirring until smooth. Remove from heat. Add water and remaining ingredients; mix well. Spread over cooled cheesecake. Refrigerate 4 hours or overnight.


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