Yield: 12 Servings
|1 pack||(9 ounce) yellow cake mix (one layer size)|
|2 packs||(8 ounce) cream cheese; softened|
|½ cup||Granulated sugar|
|¼ cup||Sour cream|
|2 \N||Squares unsweetened chocolate|
|2 tablespoons||Boiling water|
|1 cup||Powdered sugar|
Heat oven to 350º F. Cake bottom: Grease bottom of 9-inch springform pan.
Prepare cake mix as directed on package; pour batter evenly into springform 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, just until 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 before removing rim of pan. Topping: Melt chocolate and margarine 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.
Posted to TNT Recipes Digest, Vol 01, Nr 921 by "vcamacho@..." <vcamacho@...> on Jan 8, 1998