Served as dessert. Vegetarian dish. Speciality: Easter Dessert Recipes

1 pkg. (1-layer size) Yellow Cake mix

3 pkg. (8 oz. each) Cream Cheese, softened

3/4 cup granulated Sugar

2 teaspoon Vanilla, divided

3/4 cup Sour Cream

3 Eggs

2 squares unsweetened Baking Chocolate

3 Tablespoon Milk

2 Tablespoon Butter or Margarine

1 cup powdered Sugar

Grease bottom of 9-inch spring-form pan. Prepare cake batter as directed on package; pour into prepared pan. Bake at 325°F for 25 minutes if using a silver spring-form pan. (Bake at 300°F for 20 minutes if using a dark nonstick spring-form pan.) Cool. Beat cream cheese, granulated sugar and 1 tsp. of the vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over cake layer in pan. Bake at 325°F for 40 to 45 minutes or until center is almost set if using a silver spring-form pan. (Bake at 300°F for 40 to 45 minutes or until center is almost set if using a dark nonstick spring-form 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 teaspoon vanilla; mix well. Spread over cooled cheesecake. Refrigerate 4 hours or overnight.

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