Instructions

White Chocolate Cheesecake:

1. Preheat the oven to 350 F.  Grease 8-inch springform pan with cooking spray and line the bottom with parchment paper. Wrap the pan in a layers of heavy-duty aluminum .
2. Place 6 oz. finely chopped white chocolate in a heatproof bowl.
3. Heat 1/3 cup of heavy cream until starts to boil, then pour over chopped chocolate. Let it sit for 2 minutes then stir gently with a rubber spatula until chocolate is completely melted and smooth. Set aside to cool slightly.
4. Beat softened cream cheese with sugar and vanilla until smooth. Mix in corn starch. Add eggs and mix on low just to combine.
5. Running your mixer on low, slowly pour in melted white chocolate. Do not over mix.
6. Pour the mixture in prepared pan. Bake 50-60 minutes, or until the center has set. Tent the top with aluminum foil if it starts browning. Cool to room temperature, then cover and place in the fridge to cool for 4 hours or preferably overnight. Remove the ring from springform pan the next day, when assembling the cake.

Cake Layers:

1. Preheat the oven to a temperature specified on the box. Grease two 8 inches round cake pans with baking spray, line the bottom with parchment paper, and set aside.
2. Prepare the cake mix according to the directions listed on the box.
3. Next, divide the mixture into 4 equal portions and add a few drops of food coloring in each bowl, and stir well.
4. Then using a spoon, make small droops of each mixture in the bottom of the pans. Drops will spread so you should do this quickly. I suggest you to drop one color at the time leaving a few inches apart between the drops, then make the drops with second color, then the third, then the fourth, until you cover the bottom of the pans. Then drop another layer on top until use all the batter. Finally, tap the pans on the counter to flatten the surface, do not spread with the spatula to avoid mixing the colors. Using a toothpick, swirl the colors just a little bit. Do not over mix, you want the colors swirled not mixed together. Bake as directed on the box.
5. When the cake layers are baked, let them sit at room temperature for about 10 minutes, then transfer on a rack and allow it to cool completely.

White Chocolate Frosting:

1. When your cakes and cheesecake is cooled completely and you are ready to assemble the cake, make the frosting.
2. Over a double broiler melt finely chopped chocolate until completely melted and smooth. Gently stir in ¼ cup of heavy cream and set aside to cool to room temperature.
3. Beat softened butter, vanilla, and salt until light and fluffy. While mixing on low, slowly pour in melted white chocolate. Gradually add about half of powdered sugar. The mixture should be thick. Add 3 Tablespoons of heavy cream and mix well to combine. Gradually add remaining powdered sugar. If the frosting is too thick for spreading add more heavy cream. If it’s too thin add more powdered sugar.

Assembling the cake:

1. Place one cake layer on a serving plate.  Spread a thin layer of frosting over the cake. Top with white chocolate cheesecake. Be careful cheesecake is very tender.
2. Spread a thin layer of frosting over the cheesecake and top with the second cake layer. Cover the cake completely with frosting. Garnish with confetti and Easter egg candies. Place in the fridge until ready to serve. Refrigerate at least 1 hour before slicing and serving or else the cake may fall apart as you cut.
3. Store leftovers in the fridge.