1/2 C sifted cake flour
1 tsp baking powder
1 pinch salt
3 large eggs, separated
1/3 C sugar
2 Tbsp sugar
1 tsp vanilla extract
3 Tbsp unsalted butter, melted
1/4 tsp cream of tartar
4 8 oz. pkg cream cheese
1 2/3 C sugar
1/4 C cornstarch
1 Tbsp vanilla extract
2 large eggs
3/4 C heavy whipping cream
1 pint heavy cream
1 pkg instant vanilla pudding
1/3 C milk
4 oz. semisweet chocolate, coarsely chopped (or dark chocolate)
1 Tbsp light corn syrup
4 Tbsp butter
Preheat oven to 350 F degrees. Generously butter a 9 inch springform pan.
Wrap outside of pan with foil to control leaks.
Sift cake flour, baking powder, and salt together in a medium sized bowl and set aside.
Beat egg yolks in a large bowl with an electric mixer, on high for 3 minutes.
With the mixer running, gradually add the 1/3 C of sugar and continue beating until thick, light yellow, ribbons form in the bowl (about 5 minutes).
Beat in vanilla. Sift flour mixture over batter and stir in by hand until all white flecks disappear.
Blend in butter. In another bowl, using clean dry beaters, beat egg whites and cream of tartar together, on high, until frothy.
Gradually add remaining 2 Tbsp sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks, but not be dry).
Stir 1/3 C of whites into batter, then gently fold in remaining whites. Gently spoon batter into pan.
Bake until just set (about 13-15 minutes).
Cool in pan, on a wire rack, while you make the cheesecake filling.
Place 1 8 oz. package of cream cheese, 1/3 C of sugar, and cornstarch in a large bowl.
Beat with an electric mixer, on low, until creamy (about 3 minutes). Beat in remaining 3 pkg of cream cheese.
Increase mixer speed to high and beat in remaining 1 1/3 C of sugar. Beat in vanilla.
Blend in 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.
Bake the cheesecake until the center barely jiggles when you shake the pan, approx. 75-85 minutes.
Cool on a wire rack for 1 hour.
Cover cake with plastic wrap and refrigerate until it's completely cold (at least 4 hours or overnight).
Beat cream, pudding, and milk, on high, in mixer until thick. Spread on cold cheesecake and chill again.
Remove side ring of pan carefully.
Combine chocolate, corn syrup, and butter, in microwave safe dish, and heat until melted. Let cool quite a bit before pouring onto cake and over the cream. Chill until ready to serve.