Boston Cream Cheesecake

I was looking for a marmalade recipe and came across this. I couldn't resist checking it out since the title reminded me of Boston Cream Cake, a well known local dessert! Sure enough, it seems like a cheesecake version of that cake. So here is the link if interested: http://www.grouprecipes.com/29741/boston-cream-cheesecake.html

• Ready In: 55 mins
• Serves: 12

Ingredients

• INGREDIENTS

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

Directions

1. DIRECTIONS:
2. GREASE bottom of 9-inch springform pan.
3. Prepare cake mix as directed on package; pour batter evenly into springform pan and 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.
4. BEAT cream cheese, granulated sugar and 1 teaspoons of the vanilla with electric mixer on medium speed until well blended.
5. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
6. Blend in sour cream; pour over cake layer.
7. 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.).
8. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
9. PLACE chocolate, milk and butter in medium microwavable bowl and microwave on HIGH 2 minutes or until butter is melted, stirring after 1 minute.
10. Stir until chocolate is completely melted.
11. Add powdered sugar and remaining 1 teaspoons vanilla; mix well and spread over cooled cheesecake.
12. Refrigerate 4 hours or overnight.
13. VARIATIONS:
14. You can use any 1 layer cake mix and/or comparable size cheesecake recipe.
15. If you prefer a harder chocolate topping use my recipe #155392.