1. Grease bottom of 9-inch springform pan. Prepare cake batter as directed on package; pour into prepared pan. 2. Bake at 325°F for 25 minutes if using a silver springform pan. (Bake at 300°F for 20 minutes if using a dark nonstick springform pan.) Cool. 3. Beat cream cheese, granulated sugar and 1 teaspoon of the vanilla in large bowl with electric mixer on medium speed until well blended. 4. Add sour cream; mix well. 5. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over cake layer in pan. 6. Bake at 325°F for 40 to 45 minutes or until center is almost set if using a silver springform pan. (Bake at 300°F for 40 to 45 minutes or until center is almost set if using a dark nonstick springform pan.). 7. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. 8. Place chocolate, milk and butter in medium microwavable bowl. 9. Microwave on HIGH 2 minutes or until butter is melted, stirring after 1 minute. Stir until chocolate is completely melted. 10. Add powdered sugar and remaining 1 teaspoon vanilla; mix well. 11. Spread over cooled cheesecake. 12. Refrigerate 4 hours or overnight. ---------------------------------------------------------------------------
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