Prepare cake batter as directed on package; pour into 9-inch springform pan sprayed with cooking spray. Bake 25 to 30 min. or until toothpick inserted in center comes out clean. Cool.
Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over cake layer in pan.
Bake 40 to 45 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan.
Microwave COOL WHIP and chocolate in microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is completely melted and mixture is blended, stirring after each minute. Cool 15 min.; slowly pour over cheesecake. Refrigerate 4 hours.
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
If baking cheesecake in dark nonstick 9-inch springform pan, reduce oven temperature to 300ºF.
How to Soften Cream Cheese
Place completely unwrapped packages of cream cheese in small microwaveable bowl. Microwave on HIGH 30 sec. or until slightly softened.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 14g
Trans Fat 1.5g
Total Carbohydrates 31g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.