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DIRECTIONS:
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GREASE bottom of 9-inch springform pan.
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Prepare cake mix as directed on package; pour batter evenly into springform pan and bake at 325u00b0F for 25 minutes if using a silver springform pan. (Bake at 300u00b0F for 20 minutes if using a dark nonstick springform pan.) Cool.
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BEAT cream cheese, granulated sugar and 1 teaspoons of the vanilla with electric mixer on medium speed until well blended.
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Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
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Blend in sour cream; pour over cake layer.
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BAKE at 325u00b0F for 40 to 45 minutes or until center is almost set if using a silver springform pan. (Bake at 300u00b0F for 40 to 45 minutes or until center is almost set if using a dark nonstick springform pan.).
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Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
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PLACE chocolate, milk and butter in medium microwavable bowl and microwave on HIGH 2 minutes or until butter is melted, stirring after 1 minute.
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Stir until chocolate is completely melted.
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Add powdered sugar and remaining 1 teaspoons vanilla; mix well and spread over cooled cheesecake.
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Refrigerate 4 hours or overnight.
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VARIATIONS:
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You can use any 1 layer cake mix and/or comparable size cheesecake recipe.
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If you prefer a harder chocolate topping use my recipe #155392.
