• Cheesecake layer:
• Preheat oven to 325 degrees F.
• Fill a cheesecake moat with boiling water on outer rim.
• Spray 9 inch springform with pam and line with parchment circle.
• Beat cream cheese smooth.
• Add sugar and salt.
• Add eggs, one at a time.
• Scrape down sides as needed.
• Add sour cream, cream and vanilla.
• Once smooth, pour in pan and bake 45 mins.
• Cool and freeze in pan.

Cake layers

• Preheat oven to 350 degrees.
• Grease/flour 2 9 inch cake pans.
• In mixer, whisk flour, sugar, cocoa powder, baking soda and salt.
• Add eggs, oil, buttermilk, food coloring, vanilla and vinegar.
• Beat until smooth and pour into 2 pans.
• Bake about 30 mins.
• Let cool in pan and then invert onto cooling rack. Once cool, can wrap in saran and freeze.

Frosting

• Beat powdered sugar, cream cheese, butter and vanilla until smooth.

Assembly

• Place cake on cake stand, top with cheesecake (remove parchment) and top with next cake.
• Spread thin layer of frosting all lover and chill 30 mins.
• Frost rest of cake.
• Pipe some flowers if desired and add curls if desired.

Curls

• Melt Ghirardelli white chocolate in microwave gently.
• Spread thinly on cookie sheet.
• Chill until set and push with spatula to form curls. If they break, let chocolate soften a few moments.