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1.
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Preheat oven to 325 degrees F. Grease the bottom of a 9-inch springform pan; set aside.
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Prepare cake mix according to package directions, except add cooking oil.
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Pour batter into the prepared pan, spreading evenly.
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Bake for 25 minutes.
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2.
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Meanwhile, for filling: In a large bowl, combine cream cheese, sugar, and vanilla.
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Beat with an electric mixer on medium speed until smooth.
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Add eggs; beat on low speed just until combined.
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Stir in sour cream.
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Carefully pour cream cheese mixture over cake layer.
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3.
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Bake for 50 to 55 minutes or until a 2-inch area around the outside edge appears set and the center appears nearly set when gently shaken.
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Cool in pan on a wire rack for 15 minutes.
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Using a small sharp knife, loosen edge of cheesecake from side of pan.
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Cool completely (about 1 3/4 hours).
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Remove side of pan; transfer cheesecake to a serving plate.
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Cover and chill for 4 to 24 hours.
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4.
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Before serving, in a small saucepan, bring whipping cream to simmering.
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Remove from heat.
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Add chocolate; stir until chocolate is melted and mixture is smooth.
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Stir in butter.
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Chill about 15 minutes or until mixture is slightly thickened, stirring once.
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Spoon chocolate mixture onto cheesecake, spreading to cover top.
