Chocolate Cheesecake Cake

 

Cookie Crust

25 Oreo cookies, finely ground 

4 Tbsp. unsalted butter, melted 
1/2 tsp. salt 

Filling

8 oz. cream cheese 
3/4 c. granulated sugar 
1 Tbsp. cornstarch 
1 Tbsp. milk 
1 whole egg 
1 egg yolk 
1/2 c. mini chocolate chips 
1/4 tsp. salt 

Cake

2 c. all-purpose flour 
1 3/4 c. sugar 
3/4 c. dark cocoa powder 
2 tsp. baking soda 
1 tsp. salt 
1 c. buttermilk, room temperature 
1/2 c. vegetable oil 
3 eggs, room temperature 
1 tsp. vanilla extract 
1 c. hot water 

Buttercream Frosting

1 1/4 c. unsalted butter, room temperature 
1 c. powdered sugar, sifted 
3/4 c. dark cocoa powder 
3/4 c. light corn syrup 
2 tsp. vanilla extract 
10 oz. dark or semisweet chocolate, melted and slightly cooled 
1/2 tsp. salt 

Preheat oven to 325 degrees. Spray three 8-inch round cake pans with nonstick spray. Line bottoms with parchment paper and spray again. Set aside. 

Combine all crust ingredients in a food processor and pulse to combine. Mixture should resemble wet sand. Evenly divide crumbs between the three pans and firmly pat into an even crust. Set aside. 

Mix dry cake ingredients on low speed until combined. In another bowl, combine buttermilk, oil, eggs, water, and vanilla. Slowly add wet ingredients to the dry, mixing constantly. 

Pour batter over prepared cookie crusts. Bake 25–30 minutes, or until an inserted toothpick comes out nearly clean.

For cheesecake filling, preheat oven to 325. Spray 8 x 8 baking pan with nonstick spray. Set aside.

In a medium bowl, beat sugar and cream cheese until smooth. In a small bowl, whisk together milk, cornstarch, and salt. Add milk mixture to sugar mixture and combine. Pour into prepared baking pan. Bake 20–25 minutes, or until slightly set around edges and soft in the middle. Let cool completely, then fold in mini chocolate chips.

To make buttercream frosting, heat semisweet chocolate chips in microwave for one minute. Stir until smooth and silky.

In food processor combine butter, powdered sugar, cocoa, and salt. Mix until smooth. Add corn syrup and vanilla; mix until just combined. Add melted chocolate. Pulse until mixture is smooth.

Place first cake layer top-side-up in the middle of cake board. Pipe a rim of buttercream around edge of cake, then evenly spread about 1 c. of cheesecake filling inside the rim. Place second cake layer on top and repeat with buttercream and cheesecake filling. Place final cake layer top-side-down on second layer of filling.

Apply a thin coat of frosting around entire cake to lock in crumbs. Freeze 10–15 minutes. After crumb coat sets, finish frosting and decorating cake with remaining buttercream.