1 pkg. (1-layer size) yellow cake mix
3 pkg. (8 oz. each) cream cheese, softened
3/4 c. granulated sugar
2 tsp. vanilla, divided
3 eggs
3/4 cup sour cream
2 squares unsweetened baking chocolate
3 tbsp. milk
2 tbsp. butter or margarine
1 c. powdered sugar
Grease bottom of 9-inch springform pan. Prepare cake mix as directed on box; pour batter evenly into springform pan. Bake at 325 degrees for 25 minutes, if using a silver springform pan. Bake at 300 degrees for 20 minutes, if using a dark nonstick springform pan. Cool. Beat cream cheese, granulated sugar and 1 tsp. vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blend in sour cream; pour over cake layer. Bake at 325 degrees for 40-45 minutes, or until center is almost set, if using a silver springform pan. Bake at 300 degrees for 40-45 minutes or until center is almost set, if using a dark nonstick springform pan. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Place chocolate, milk, and butter in medium microwavable bowl. Microwave on high 2 minutes, or until butter is melted, stirring after 1 minute. Stir until chocolate is completely melted. Add powdered sugar and remaining 1 tsp. vanilla; mix well. Spread over cooled cheesecake. Refrigerate for 4 hours or overnight.
