Boston Cream Cheesecake
1 pkg. (1-layer size) yellow cake mix
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup granulated sugar
2 tsp. vanilla, divided
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 squares BAKER'S Unsweetened Baking Chocolate
3 Tbsp. milk
2 Tbsp. butter or margarine
1 cup powdered sugar
Grease bottom of 9-inch springform pan. Prepare cake batter as
directed on package; pour into prepared pan. 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.
Beat cream cheese, granulated sugar and 1 tsp. of the vanilla in
large bowl with electric mixer on medium speed until well blended.
Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed
after each addition just until blended. Pour over cake layer in pan.
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.) 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.