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DIRECTIONS: GREASE bottom of 9-inch springform pan. Prepare cake mix as directed on package; pour batter evenly into springform pan and 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. BEAT cream cheese, granulated sugar and 1 teaspoons of the 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°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.). 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 and 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 teaspoons vanilla; mix well and spread over cooled cheesecake. Refrigerate 4 hours or overnight. VARIATIONS: You can use any 1 layer cake mix and/or comparable size cheesecake recipe. If you prefer a harder chocolate topping use my recipe #155392.
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Rotating stand for smooth cake frosting and decorating
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Rotating stand for smooth cake frosting and decorating