Name: Boston Cream Cheesecake
Ingredients: 1 pk (9 ounce) yellow cake mix (one layer size); 2 pk (8 ounce) cream cheese; softened; 1/2 c Granulated sugar; 1 ts Vanilla; 2 Eggs; 1/4 c Sour cream; 2 Squares unsweetened chocolate; 3 tb Margarine; 2 tb Boiling water; 1 c Powdered sugar; 1 ts Vanilla

Jesus' gospel of forgiveness is not unrelated to the Bible's demand for holiness. Obedience is not a 'second step' added to our faith, so that 'accepting Jesus as Savior' must be supplemented by 'accepting Jesus as Lord.' We are not saved by grace and then sanctified (made holy) by our own works. Being a Christian is not a matter of adding our will to God's, our efforts to His. Rather…'putting away sin,' which is faith in action, is the means to persevering, which we do by depending on Jesus from beginning to end. In other words, repenting from the disobedience of disbelief, and the life of persevering faith that this brings about, which entails obeying God, are all one expression of 'looking to Jesus.' One cannot exist without the other… There is only one thing, not two, that we must do to be saved: trust God with the needs of our lives. This one thing in God's provision (now supremely manifested in Christ) will show itself, from beginning to end, in our many acts of repentance and obedience.

Scott Hafemann

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Cheesecakes	12	Servings

INGREDIENTS

1	pk	(9 ounce) yellow cake mix (one layer size)
2	pk	(8 ounce) cream cheese; softened
1/2	c	Granulated sugar
1	ts	Vanilla
2		Eggs
1/4	c	Sour cream
2		Squares unsweetened chocolate
3	tb	Margarine
2	tb	Boiling water
1	c	Powdered sugar
1	ts	Vanilla

INSTRUCTIONS

CAKE BOTTOM
FILLING
TOPPING
Heat oven to 350º F. Cake bottom: Grease bottom of 9-inch springform pan.
Prepare cake mix as directed on package; pour batter evenly into springform
pan. Bake 20 minutes. Filling: Beat cream cheese, sugar and vanilla at
medium speed with electric mixer until well blended. Add eggs, 1 at a time,
mixing at low speed after each addition, just until blended. Blend in sour
cream; pour over cake layer. Bake 35 minutes or until center is almost set.
Run knife or metal spatula around rim of pan to loosen cake; cool before
removing rim of pan. Topping: Melt chocolate and margarine over low heat,
stirring until smooth. Remove from heat. Add water and remaining
ingredients; mix well . Spread over cooled cheesecake. Refrigerate 4 hours
or overnight.
Posted to TNT Recipes Digest, Vol 01, Nr 921 by "vcamacho@gte.net"
<vcamacho@gte.net> on Jan 8, 1998

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