-CAKE BOTTOM-
1 pk (9 ounce) yellow cake mix
-(one layer size)
FILLING
2 pk (8 ounce) cream cheese;
-softened
1/2 c Granulated sugar
1 ts Vanilla
2 Eggs
1/4 c Sour cream
TOPPING
2 Squares unsweetened
-chocolate
3 tb Margarine
2 tb Boiling water
1 c Powdered sugar
1 ts Vanilla
Heat oven to 350 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.
Yields
12 Servings