• 1 pkg. (1-layer size)

  yellow cake mix

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• 3 pkg. (8 oz. each)

  PHILADELPHIA Cream Cheese, softened

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• 3/4 cup

  granulated sugar

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• 2 tsp.

  vanilla, divided

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• 3/4 cup

  BREAKSTONE'S or KNUDSEN Sour Cream

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• 3 

  eggs

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• 2 squares

  BAKER'S Unsweetened Chocolate

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• 3 Tbsp.

  milk

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• 2 Tbsp.

  butter or margarine

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• 1 cup

  powdered sugar

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Make It

Grease bottom of 9-inch springform pan. Prepare cake batter as directed on package; pour into prepared pan. Bake at 325 degrees F for 25 minutes if using a silver springform pan. (Bake at 300 degrees F for 20 minutes if using a dark nonstick springform pan.) Cool.

Beat cream cheese, granulated sugar and 1 teaspoon 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 degrees F for 40 to 45 minutes or until center is almost set if using a silver springform pan. (Bake at 300 degrees 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. 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.