Boston Cream Cheesecake

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Cake Bottom:
9 oz yellow cake mix (1 layer)
eggs/water/oil as directed on package

Filling:
2 (8 oz)cream cheese, softened
1/2 cup sugar
1 tsp vanilla
2 eggs
1/3 cup sourcream

Topping 2 squares unsweetened chocolate
3 Tbs margerine or butter
2 Tbs boiling water
1 cup powdered sugar
1 tsp vanilla

preheat oven to 350 degrees.
Cake bottom: Grease bottom of 9" springform pan. Prepare cake misx as directed on package. Pour batter evenly into springform pan. Bake 20 minutes.

Filling: Beat creamcheese, sugar, and vanilla on medium speed with electric mixer until well blended. Add eggs, one at a time mixing at low speed just until blended. Blend in sourcream. Pour over cake layer. Bake 35 minutes or until center is almost set. Run knife around the rim of the pan to loosen cake. Cool completely before removing the rim of the pan.

Topping: Melt chocolate and margerine/butter in microwave or over low heat. Add water, powdered sugar, and vanilla. Mix well. Spread over cooled cheesecake. Refrigerate 4 hours or overnight.

Garnish before serving with whipped cream and a cherry.
 
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