Boston Cream Cheesecake

Cake Bottom:

1 (9 ounce) yellow cake mix (one layer size)

Preheat oven to 350 degrees F. Grease bottom of 9-inch spring-form pan.

Prepare cake mix as directed on package; pour batter evenly into spring-form pan. Bake for 20 minutes.

Filling:

16 ounces cream cheese (at room temperature)

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 eggs

1/3 cup sour cream

Beat cream cheese, sugar and vanilla extract 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:

2 squares unsweetened chocolate

3 tablespoons butter or margarine

2 tablespoons boiling water

1 cup confectioners’ sugar

1 teaspoon vanilla extract

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.