• Preheat the oven to 350°F.
• Spray a bundt pan with Pam w/flour.

Cheesecake Filling

• Beat cream cheese and sugar.
• Add egg, vanilla, and flour.
• Beat well and leave to the side.

Cake

• Place the cocoa and chocolate in a heatproof bowl.
• Add the boiling water and cover for 5 mins.
• Whisk smooth and cool down.
• Once cool, whisk in the sour cream addition.
• Meanwhile, in a mixer, beat butter, sugar and vanilla until fluffy.
• Add one egg at a time.
• Combine the flour, salt and baking soda.
• Add the dry ingredients alternating with the chocolate mixture.
• Pour half in the pan.
• Dollop the cream cheese along the center.
• Top with more batter.
• You can see my cream cheese is at bottom because I added more than half the batter to begin with. Next time, I will definitely add half so my cream cheese layer is a bit higher.
• Bake approx 50 mins or until toothpick comes out almost clean.
• A few crumbs on the pick is good!
• Cool 10 mins and flip out. I then inverted it again.

Glaze

• In a small pot, combine cream and corn syrup until hot.
• Take off the heat and whisk in the chocolate until smooth.
• Pour over the cake.
• Let cool before cutting.