Boston Cream Pie Cheesecake
Cake Bottom:
1 (9 oz) pkg. yellow cake mix (one layer size)
Filling:
2 (8 oz) package cram cheese, softened
½ cup sugar
1 teaspoon vanilla
2 eggs
1/3 cup sour cream
Topping:
2 squares unsweetened chocolate
3 tablespoons butter
2 tablespoons boiling water
1 cup powdered sugar
1 teaspoon vanilla
Preheat oven to 350
Cake Bottom:
Grease bottom of 9-inch spring form pan. Prepare cake mix as directed on package; pour batter evenly into spring form pan. Bake 20 minutes.
Filling:
Beat cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs, 1 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 or metal spatula around rim of pan to loosen cake; cool cake completely 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