Boston Cream Cheesecake

1 pkg Duncan Hines® Yellow Cake Mix

Filling:
2 pkg (8oz each) Philadelphia Brand® cream cheese, softened
½ cup sugar
1 tsp. vanilla
2 egg
1/3 cup sour cream

Topping:
2 squares Baker's® unsweetened chocolate
3 tbsp. margarine
2 tbsp. boiling water
1 cup powdered sugar
1 tsp. vanilla

Grease bottom of 9” springform pan. Prepare cake mix as directed on package; pour HALF of batter evenly into springform pan. Pour remaining batter into a 1 greased and floured round layer cake pan. Bake at 350° for 20 minutes for the cake in springform. Bake the other cake 30 or until toothpick inserted in center comes out clean.

To make filling beat cream cheese, sugar, vanilla until well blended. Add
eggs, 1 at a time, mixing well after each addition. Blend in sour cream;
pour over cake in the springform pan. Bake 35 minutes. Loose cake from
rim of pan cool before removing the rim from pan.

Melt chocolate and margarine over low heat, stir until smooth. Remove from heat, add water and remaining ingredients and mix well. Spread over
cheesecake. Refrigerate until ready to serve. Garnish with strawberries,
if desired

Make 10 to 12 servings for the cheesecake