Boston cream cheesecake

FOR THE CAKE LAYER

• 1 box vanilla cake mix, plus ingredients called for on box

FOR THE CHEESECAKE LAYER

• 3 8-oz. packages cream cheese, softened
• 1 c. sugar
• 3 large eggs
• 1/4 c. sour cream
• 2 tsp. vanilla extract

FOR PUDDING LAYER

• 1 box instant vanilla pudding
• 1 1/2 c. whole milk

FOR GANACHE

• 2 c. chocolate chips
• 1 c. heavy cream

DIRECTIONS

1. • 1 box vanilla cake mix, plus ingredients called for on box
   FOR THE CHEESECAKE LAYER
   • 3 8-oz. packages cream cheese, softened
   • 1 c. sugar
   • 3 large eggs
   • 1/4 c. sour cream
   • 2 tsp. vanilla extract
   FOR PUDDING LAYER
   • 1 box instant vanilla pudding
   • 1 1/2 c. whole milk

   
   
   FOR GANACHE
   • 2 c. chocolate chips
   • 1 c. heavy cream
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4. Preheat oven to 350° and grease a 9” springform pan with cooking spray.
5. Prepare cake mix according to package instructions and pour about half of the batter into prepared pan. Bake until a toothpick inserted into the middle of the cake comes out clean, 23 to 25 minutes. Let cake cool for 10 minutes.
6. Make cheesecake mixture: In a large bowl using a hand mixer, beat cream cheese and sugar until combined. Add eggs and beat until combined, then stir in sour cream and vanilla.
7. Pour cream cheese batter onto cooled cake and bake until cheesecake is slightly jiggly in the center, 1 hour to 1 hour 10 minutes. (Cheesecakes tend to crack if you don't use a water bath. If you don't want to use one, bake as directed. If you do want to use a water bath, double wrap the outside of the pan in aluminum foil and place in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Bake as directed.)
8. If not using a water bath: Remove pan from oven and run a knife around the inside of the pan to release the cheesecake. Let cool 1 hour on a wire rack, then refrigerate until totally chilled, at least 4 hours and up to overnight.
9. Make pudding: In a medium bowl, combine pudding mix and milk. Whisk until thickened, about 3 minutes. Set aside in fridge until ready to use.
10. Make ganache: Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat.
11. Spread pudding on top of cheesecake in an even layer. Top with ganache. Place in the refrigerator to set, 30 minutes to an hour. Serve.