• Bake half the prepared cake mix in a greased 9 inch springform pan until just set about 13-15 minutes. Gently press down if the middle domed up. Let cool a bit in the pan on a wire rack while you make the cheesecake filling which will go right on top of this.

Cheesecake Batter

• Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.
• Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese.
• Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla.
• Blend in the eggs, one at a time, beating the batter well after each one.
• Blend in heavy cream.
• Gently spoon the cheese filling on top of the baked sponge cake layer.
• Keep foil on outside of springform pan and place pan in a large shallow pan containing hot water that comes about 1 inch up the side of the pan. (Or use a moat pan)
• Bake the cheesecake at 350 until the center barely jiggles when you shake the pan, about 60 minutes.
• Cool in the oven 30 minutes with the oven shut off and the door cracked open.
• Then cool on counter to room temp and refrigerate until it's completely cold, at least 4 hours or overnight.

Pastry Cream

• Beat all ingredients on high in mixer until thick.
• Remove side ring of pan carefully.
• Pipe or spread a thin layer onto cold cheesecake and chill again.

Drip

• Combine butter, milk, corn syrup, and vanilla extract in small saucepan and heat over medium heat until butter is melted.
• On low, add chocolate whisking to melt.
• Remove heat and add sugar whisking smooth.
• If too thick to drip, add a drop more milk.
• Drizzle down the sides and pour rest over top of cake. If the frosting starts to harden microwave a few seconds. You have to work quickly with this chocolate.
• Chill until cold and pipe the remaining cream on the top of the cake.
• Sprinkle on min chips, if desired.