Boston Cream Pie Cheesecake

Ingredients:

For the cake layer:
1 vanilla cake mix cake

For the Cheesecake Layer
670g (3 x 8-oz. blocks) cream cheese, softened (or you can use my home-made cream cheese recipe to prepare your own)
200g (1 cup) granulated sugar
3 large eggs
60ml (1/4 cup) sour cream
2 tsp vanilla extract

For the pudding layer
1 batch instant vanilla pudding
375ml (1 1/2 cups) whole milk

For the ganache:
320g (2 cups) dark chocolate (at least 75% cocoa solids), finely chopped
250ml double (heavy) cream

Method:

Pre-heat your oven to 175°C (350°F) then grease a 23cm (9 in) springform cake tin. Prepare the vanilla cake mix cake batter according to the recipe (or prepare a batch of vanilla cake mix according to the box instructions). Pour half the batter into the prepared cake tin, place in the centre of your pre-heated oven and bake from 23 to 25 minutes, or until a skewer inserted into the centre emerges cleanly. Remove from the oven and set aside to cool for 10 minutes.

For the cheesecake mixture, beat the cream cheese in a bowl with a hand mixer until soft and smooth. Add the sugar and continue beating until thoroughly combined. Now add the eggs, one at a time, beating until combined after each addition. Finally beat in the sour cream and vanilla.

Pour the resultant batter onto the cooled cake, transfer to the centre of your oven and bake for about 60-70 minutes, or until the cheesecake mixture is set but remains slightly jiggly in the centre. Turn off the oven, prop open the door with the handle of a wooden spoon or a tea towel. Let it cool naturally for 60 minutes. Remove from the oven then run a knife around the inside of the cake tin to release the cheesecake. Allow to cool for a further hour on a wire rack then refrigerate until completely chilled (at least 4 hours and up to over night).

For the pudding, prepare the instant vanilla pudding according to the recipe, combining the pudding mix with 375ml milk (not the normal 500ml) to make it thicker. Pour into a pan, and bring to a boil. Immediately reduce the heat to a simmer and cook, whisking constantly, for about 3-5 minutes until the pudding thickens enough to coat the back of a spoon. Take off the heat and allow to cool for 5 minutes before storing in the refrigerator.

For the ganache, heat the double cream in a saucepan over medium heat. When bubbles begin to form around the edges of the pan, turn off the heat. Add the chocolate pieces to a bowl and pour over the cream. Stir until the chocolate has melted then whisk until smooth.

Now spread the chilled pudding mix in an even layer on top of the cheesecake then top with the ganache. Transfer to your refrigerator and chill for 30-60 minutes, until completely set.