Cake Bottom: Heat oven to 350 degrees F. Grease bottom of 9-inch spring-form
Prepare cake mix as directed on package; pour batter evenly into spring-form
pan. Bake for 20 minutes.
Filling: 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: 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.
Instead of chocolate topping, serve with fresh fruit.