BOSTON CREAM CHEESE DESSERT

INGREDIENTS

1 box (1layer size) yellow cake mix such as Jiffy
2 tbsp cooking oil
3 (8 oz) pkgs cream cheese, softened
3/4 cup sugar
1 tsp vanilla extract
1 8oz tub sour cream
3/4 cup fresh whipping cream, NOT COOL WHIP
6 oz semisweet chocolate, finely chopped
3 eggs
2 tbsp butter, softened

DIRECTIONS

1. Preheat oven to 325 F. Grease the bottom of a 9 inch spring form pan;
set aside. Prepare cake mix according to package directions, except
add cooking oil.
Pour batter into the prepared pan, spreading evenly.
Bake for 25 minutes.

2. Meanwhile, for filling:
In a large bowl combine cream cheese, sugar and vanilla.
Beat with an electric mixer on medium speed until smooth.
Add eggs; beat on low speed just until combined.
Stir in sour cream. Carefully pour cream cheese mixture
over cake layer.

3. Bake 50 to 55 minutes or until a 2 inch area around the outside
edge appears set and the center appears nearly set when gently shaken.
Cool in pan on a wire rack for 15 minutes.
Using a small sharp knife, loosen edge of cheesecake from
side of pan. Cool completely (about 1 3/4 hours).
Remove side of pan; transfer cheesecake to a serving plate.
Cover and chill for 4 to 24 hours.

4. Before serving, in a small saucepan bring whipping cream
to simmering. Remove from heat. Add chocolate and stir until
chocolate is melted and mixture is smooth.
Stir in butter. Chill about 15 minutes or until mixture is
slightly thickened stirring once.
Spoon chocolate mixture onto cheesecake, spreading
to cover top.

YIELD 16 Servings