Instructions

To begin making this cake, make sure you read all the directions completely before starting!

For the cheesecake layer:

1. I begin by preparing the cheesecake layer.
2. Preheat oven to 325 degrees. Place a large roasting pan with a few inches of water in it on a rack in the lower ⅔ of the oven.
3. Prepare 9-inch springform pan by placing a piece of parchment paper on the plate portion of the pan. Tighten the ring and set aside.
4. Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla extract. Pour into prepared 9-inch springform pan. Place in preheated oven on middle rack.
5. Bake cheesecake for about 50 minutes, until beginning to brown. Turn oven off and allow cheesecake to sit in oven for an additional 45-60 minutes. Remove from oven and cool completely on counter.
6. When cooled, using a butter knife to run along the edges of the springform pan and release the cheesecake. Cover the cheesecake with plastic wrap and freeze until ready to use.

For the cake layers:

1. Prepare chocolate and strawberry cakes according to package directions, in 9-inch cake pans. You will only need one layer of each cake for this recipe, so you can store the extra cake in the freezer for a later date.

For the frosting:

1. Beat butter for 2-3 minutes until pale yellow. Add powdered sugar, cocoa powder, chocolate syrup and milk and beat for an additional 5 minutes, scraping down the sides of the bowl as necessary.

To assemble:

1. Place the chocolate layer cake on the cake platter first. Remove the plastic wrap from the cheesecake and place top side down over the chocolate cake layer, Remove the springform pan plate and peel off the parchment paper from the cheesecake. Now top with the layer of strawberry cake.
2. Cover in chocolate frosting and enjoy!
3. I dipped fresh strawberries in melted dipping chocolate to use as a garnish. ENJOY.