Boston cream cheesecake

Yield: 12 Servings

Measure Ingredient
1 pack (9 ounce) yellow cake mix (one layer size)
2 packs (8 ounce) cream cheese; softened
½ cup Granulated sugar
1 teaspoon Vanilla
2 \N Eggs
¼ cup Sour cream
2 \N Squares unsweetened chocolate
3 tablespoons Margarine
2 tablespoons Boiling water
1 cup Powdered sugar
1 teaspoon Vanilla




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

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