Boston Cream Cheesecake

If you love Boston Cream Pie..you will ADORE this cheesecake. This is soooo good. The best Cheesecake I have ever tried. Cook time includes chill time.

• Ready In: 5 hrs 30 mins
• Yields: 1 cheesecake

Ingredients

• 1 (18 ounce) box  yellow cake mix
• 3 (8 ounce) packages cream cheese, softened
• 3⁄4 cup granulated sugar
• 2  teaspoons vanilla, divided
• 3⁄4 cup sour cream
• 3  eggs
• 2  ounces  unsweetened chocolate squares
• 3  tablespoons milk
• 2  tablespoons butter or 2  tablespoons margarine
• 1  cup powdered sugar

Directions

1. Grease bottom of 9-inch springform pan. Prepare cake batter as directed on package; pour into prepared pan.
2. Bake at 325°F for 25 minutes if using a silver springform pan. (Bake at 300°F for 20 minutes if using a dark nonstick springform pan.) Cool.
3. Beat cream cheese, granulated sugar and 1 teaspoon of the vanilla in large bowl with electric mixer on medium speed until well blended.
4. Add sour cream; mix well.
5. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over cake layer in pan.
6. Bake at 325°F for 40 to 45 minutes or until center is almost set if using a silver springform pan. (Bake at 300°F for 40 to 45 minutes or until center is almost set if using a dark nonstick springform pan.).
7. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
8. Place chocolate, milk and butter in medium microwavable bowl.
9. Microwave on HIGH 2 minutes or until butter is melted, stirring after 1 minute. Stir until chocolate is completely melted.
10. Add powdered sugar and remaining 1 teaspoon vanilla; mix well.
11. Spread over cooled cheesecake.
12. Refrigerate 4 hours or overnight.