1 1/2 cups finely crushed creme-filled chocolate sandwich cookies (about 18 cookies), 1 (14 oz.) Gradually beat in sweetened condensed milk until smooth. In a small bowl, mix graham cracker crumbs, flour, milk, sugar and melted butter. Cool slightly. Cover the top of the cake with the lightest buttercream and smooth. Line the bottom and sides of two 8”(20cm) springform cake pans with baking paper. I hope one day I can grow up to be one of those super organised bloggers who can show you something a week or two before a holiday and say “here’s something you should make for (insert holiday/special occasion here) It’s colour coded and decorated perfectly to suit said occasion!”. xGrace, 1 3/4 c graham cracker crumbs (I used Horizon’s graham cookies), 3 packages of cream cheese (8 oz packages). Roughly chop the chocolate and place it in a heatproof jug with the coffee (if using) and then pour over the boiling water and stir to melt the chocolate. This is one real and powerful combination and I warmly recommend you to make it and I know you will be satisfied. The cake can be baked up to three days in advance, the buttercream can be made a week or two before (you can store it at room temperature for a few days, unless you live in the desert, but any longer than that just pop it in the fridge. If you wish to use any of my images or recipes, please contact me. Make a baking paper template (I drew around a 7” cake card, cutting the template slightly smaller than 7”). In a small bowl, combine 1/4 c sugar, cocoa, milk, and 1 tsp vanilla. Set aside to cool. Remove from heat; spread over cheesecake. Lucky for me, this particular cheesecake has never cracked. Scrape down the bowl and mix again. To keep things interesting and make the cake extra pretty when it’s sliced, I decided to make a baked vanilla cheesecake filling. Repeat steps with the next layer of cheesecake, then cake, then a layer of buttercream and the final layer of cake. Place the cake pans into the baking dishes, and put them in the oven. INGREDIENTS 1 3/4 c graham cracker crumbs (I used Horizon’s graham cookies) 1/4 c flour 3 T milk 2 T sugar 5 T melted butter. In a medium bowl, cream together the butter and sugar. Add the flour and cocoa and mix well to combine. Layers of rich chocolate cake with fluffy vanilla honey cheesecake and light Italian meringue buttercream - this cake is a real showstopper! This cheesecake is one I made combining two favorite cheesecake flavors, I wanted only pure creamy with no crust this time, it turned out great, but you can always put the filling on a crumb crust if you prefer! I’m ending this week on a sweet note. Split the taller cake into three layers, and the shorter cake into two layers, so you have 5 layers of cake in total. package of cream cheese, almond extract, and remaining sugar, sour cream and vanilla until smooth. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, sugar and vanilla extract until very light and fluffy. Since we’re not a particularly religious family (Roman Catholic Nonna excluded) to us Easter is mostly about the chocolate. Use a large serrated knife or cake leveller to remove the domes from the tops of the cakes. It’s just a matter of mixing and pouring, smoothing and baking. It is just simple mixture of Oreo crumbs and melted butter pressed in the bottom of the pan.• Place in the freezer while you make the filling• To make cheesecake filling:• Melt 10 ounces bittersweet chocolate and set aside to cool• In medium bowl, mix cream cheese and powdered sugar until smooth• In separate bowl, mix 2 cups heavy cream until soft peaks form, add vanilla extract and continue mixing until stiff peaks form• Add cream cheese mixture into beaten heavy cream mix on low speed just to combine• Divide mixture into 2 equal portions in separate bowls• To the first half of the mixture add melted chocolate and mix on low speed to combine then pour filling over the crust• Second half of the mixture carefully spoon over of the top of the chocolate mixture• Set in the fridge to firm• Refrigerate for at least 6 hours or until set• To make chocolate topping:• In a medium saucepan stir together cream and chocolate on low heat until the chocolate is completely melted and mixture is smooth• Cool and pour over cheesecake• When the topping is set and cooled run a thin knife around the sides and remove the springform pan sides• Sprinkle chocolate chips of the cheesecake if desiredIt comes together in lest 25 minutes and is a real crowd pleaser.