Black Tie Cheesecake

My visiting teacher Jamie made this for us after we had Jane. It's quite amazing! It tasted and looked like she bought it at a fancy store. She said her sister makes it for her after each baby. She's sure that it makes her milk creamier :)

BOTTOM LAYER
ordinary cake mix (devil's food)

SECOND LAYER
1 teaspoon knox unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
4 ounces semi-sweet chocolate chips
4 ounces cream cheese, cubed
3/4 cup heavy cream
1/2 teaspoon granulated sugar

THIRD LAYER
3 egg yolks
1/4 cup granulated sugar
3 tablespoons flour
1 teaspoon knox unflavored gelatin
1 3/4 cups heavy cream
1 teaspoon vanilla extract

FOURTH LAYER
1 1/2 cups heavy cream
2 tablespoons butter
18 ounces semi-sweet chocolate chips

Directions: Prep Time: 1 hr Total Time: 3 hrs1

BOTTOM LAYER (cake)
Bake according to directions on box using round pans, then cool. Once cooled, cut cake in half (or as
much as desired), then use half as one layer. Place at the bottom of a cheesecake pan. Press it with your
fingers and flatten the cake a little. This is the bottom layer out of four.

SECOND LAYER (the chocolate mousse)
Melt chocolate and cream cheese together. Let cool. Soften gelatin with cold water for 1 minute, then
add boiling water, stir until dissolved and clear. Let this cool while you start whipping the heavy cream
and sugar. As cream starts to thicken, add gelatin. Continue to whip until stiff peaks form. Add 1/4 of the
cream to the chocolate mixture and mix thoroughly. Then fold this into the remaining cream. Once you
have it completed, spread this chocolate mousse onto the cake and refrigerate

THIRD LAYER (the custard)
Beat egg yolks until pale. Add sugar, flour, and gelatin, then beat until mixed. Bring cream and vanilla
extract to a boil. Add a small amount of cream to egg mixture while stirring. Gradually add until all of the
cream has been added and then pour entire mixture through a strainer into the pan. Continue to cook
until custard begins to thicken. Cool slightly, then pour on top of the chocolate mousse layer and freeze
while getting the fourth layer ready

FOURTH LAYER (the icing)
Bring butter and cream to a boil, pour over chocolate and let sit for 5 minutes. Stir until smooth. Let cool
until it starts to thicken. Remove cake from freezer, remove the cheesecake pan collar, then pour some
of the icing and use a spatula to spread it evenly across the top and sides of the cake. While this is still
wet, put chocolate chips onto the side of the cake. Refrigerate. Be sure to see the picture. Delicious!