Boston Cream Cheesecake Cake Bottom 1 (9 ounce) yellow cake mix (one layer size) Preheat oven to 350 degrees F. Grease bottom of 9-inch spring-form pan. Prepare cake mix as directed on package; pour batter evenly into spring-form pan. Bake for 20 minutes. Filling 16 ounces cream cheese (at room temperature) 1/2 cup granulated sugar 1 teaspoon vanilla extract 2 eggs 1/3 cup sour cream Beat cream cheese, sugar and vanilla extract at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing at low speed after each addition, just until blended. Blend in sour cream; pour over cake layer. Bake for 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 2 squares unsweetened chocolate 3 tablespoons butter or margarine 2 tablespoons boiling water 1 cup confectioners’ sugar 1 teaspoon vanilla extract Melt chocolate and butter 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. Serves 12. NOTE: Instead of chocolate topping, serve with fresh fruit.