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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.