Boston Cream Cheesecake

Cake Bottom:
1 (9 ounce) yellow cake mix (one layer size)

Heat 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.

Serves 12.

NOTE: Instead of chocolate topping, serve with fresh fruit.