Ingredients

• 4 (8-ounce) packages cream cheese, softened
• 1 cup sugar
• 1 cup heavy whipping cream
• 2 large eggs
• 1 (3.4-ounce) package instant vanilla pudding
• 1 pint heavy cream
• 1 box yellow cake mix (only half prepared as instructed)
• ½ cup cornstarch
• 4 tablespoons unsalted butter
• 2 ounces dark chocolate, chopped
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 2 teaspoons corn syrup
• 1 cup confectioners sugar, sifted
• ½ cup milk
• Mini chocolate chips (optional)

Instructions

1. Prepare the Cake Layer: Preheat the oven at 350°F (175°C). Bake half of the prepared yellow cake mix in a greased 9-inch springform pan for 13-15 minutes, until just set. If the center rises, gently flatten it. Let it cool slightly in the pan on a wire rack.
2. Make the Cheesecake Batter: In a large mixing bowl, beat one package of cream cheese with ½ cup of sugar and cornstarch on low speed for 3 minutes, until creamy. Gradually add the remaining cream cheese and mix until smooth. Now, turn up the speed to high and add in the remaining sugar and vanilla. Incorporate the eggs one at a time, mixing well after each addition, then blend in the heavy whipping cream until smooth.
3. Layer the Cheesecake: Pour the creamy cheesecake mixture over the cooled cake layer in the springform pan. Wrap the outside of the pan with foil and place it in a larger pan filled with hot water (about 1 inch up the sides). Bake for 60 minutes, until the center jiggles just slightly.
4. Cool the Cheesecake: When done, turn off the oven and let the cheesecake cool inside for 30 minutes with the door ajar. Once at room temperature, refrigerate for at least 4 hours or overnight until fully set.
5. Prepare the Pastry Cream: In a mixing bowl, beat together the heavy cream, instant vanilla pudding, and milk until thickened on high speed.
6. Layer the Pastry Cream: Carefully detach the side of the springform pan and spread a layer of pastry cream on top of the chilled cheesecake. Refrigerate again to set.
7. Make the Chocolate Drip: In a small saucepan, melt butter, milk, corn syrup, and vanilla extract over medium heat. Reduce to low and whisk in chopped chocolate until fully melted. Remove from heat and mix in confectioners’ sugar until smooth. If too thick, add a splash more milk.
8. Drizzle the Chocolate: Quickly drizzle the warm chocolate mixture over the cheesecake, allowing it to drip down the sides. If it hardens, microwave briefly to soften. Chill until cold.
9. Garnish: Pipe any remaining pastry cream over the top and sprinkle with mini chocolate chips if desired.