Boston Cream Cheesecake

• 1 pkg. (1-layer size) yellow cake mix
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 3/4 cup granulated sugar
• 1 tsp. vanilla
• 3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 3 eggs
• 2 cups frozen COOL WHIP Whipped Topping
• 4 oz. BAKER'S Semi-Sweet Chocolate

1. Heat oven to 325F.
2. Prepare cake batter as directed on package; pour into 9-inch springform pan sprayed with cooking spray.
3. Bake 25 to 30 min.
4. or until toothpick inserted in center comes out clean.
5. Cool.
6. Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended.
7. Add sour cream; mix well.
8. Add eggs, 1 at a time, mixing on low speed after each just until blended.
9. Pour over cake layer in pan.
10. Bake 40 to 45 min.
11. or until center is almost set.
12. Run knife around rim of pan to loosen cake; cool before removing rim of pan.
13. Microwave COOL WHIP and chocolate in microwaveable bowl on HIGH 1 to 1-1/2 min.
14. or until chocolate is completely melted and mixture is blended, stirring after each minute.
15. Cool 15 min.
16. ; slowly pour over cheesecake.
17. Refrigerate 4 hours.

yellow cake, philadelphia cream cheese, sugar, vanilla, s, eggs, frozen cool, chocolate

Taken from www.kraftrecipes.com/recipes/boston-cream-cheesecake-57324.aspx (may not work)