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Chocolate Glazed Rainbow Cookie Cheesecake

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Ingredients
  

Rainbow Cake Base

    Rainbow Cookies for the centers!Rainbow Cookies

    • 8 ounces almond paste
    • ¾ C. sugar
    • tsp. almond extract
    • ¾ c. butter
    • 3 eggs
    • 1 c. flour
    • ¼ tsp. salt
    • ½ c. raspberry jam seedless
    • pink yellow, green food colorings

    Cheesecake

    • Four 8-ounce packages PHILADELPHIA cream cheese at room temperature
    • 1 ⅔ cups sugar
    • ¼ cup cornstarch
    • 1 tablespoon pure vanilla extract
    • 2 extra-large eggs
    • ¾ cup heavy whipping cream

    Ganache

    • 1 cup heavy cream
    • 8 ounces semi sweet chocolate

    Instructions
     

    Rainbow Cake Base

    • Spray 3 8x8 round pans with Pam, line with parchment and spray again.
    • Preheat oven 350.
    • In food processor, mix almond paste, sugar, extract and butter till creamy.
    • Add one egg at a time.
    • Add flour and salt.
    • Divide into 3 bowls (approx 1 cup each)
    • Tint one pink, one yellow and one green.
    • Spread into the pans.
    • Bake approx 12 mins and let cool. (Edges will start pulling away from sides.)
    • Line cookie sheet with parchment and flip out one layer.
    • Spread on jam.
    • Place second layer on top.
    • Spread with raspberry jam and top with third layer.
    • Lay parchment over pink layer and top with heavy books. Chill 1-4 hours.

    Cheesecake:

    • Spray an 8x3 inch Fat Daddios's removable bottom pan with Pam. Lay parchment inside and spray again.
    • In a large bowl, using an electric mixer fitted with the paddle attachment, beat 1 package of the cream cheese, 1/3 cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times.
    • Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
    • Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla.
    • Blend in the eggs, one at a time, beating well after each.
    • Beat in the cream just until completely blended.
    • The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix!
    • Pour into the pan.
    • Bake at 300 degrees for 15 minutes.
    • Lower to oven to 225 and I baked it for 1 hour and 40 mins.
    • Only the very center should have any jiggle left to it.
    • Shut oven off but leave cake in for 1 hour with the door shut.
    • Then crack open door and leave in another hour.
    • Once room temp, chill in fridge overnight.

    Ganache

    • Heat cream just to a boil and pour over the chocolates. Cover 5 mins.
    • Stir until smooth. It will thicken as it sits. I like to refrigerate it a bit, stirring every few mins.
    • Place cake on a wire rack over a large jelly roll pan and spread a thin layer of jam on top layer.
    • Use a huge spatula to carefully transfer the cheesecake on top.
    • Pour the ganache over the cake and chill to set.
    • Top with cookies and sprinkles, if desired.