Black Velvet Cookies ‘n Cream Cheesecake Cake

You knew this cake was coming right? That I’d cheesecake-ify something for Halloween? I must have made a dozen different versions of Halloween cheesecake cakes before I finally settled on this black velvet cookies ’n cream cheesecake cake.

This is what we have going on: chocolate cake dyed black, surrounding a layer of cookies ’n cream cheesecake, topped with vanilla frosting dyed orange, with a spooky (maybe?) chocolate ganache drip.

Ingredients
Cheesecake layer:

• 2 8-ounce packages cream cheese, at room temperature
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 2 large eggs at room temperature
• 1 large egg yolk
• 1/4 cup sour cream
• 1/4 cup heavy cream
• 1 teaspoon vanilla
• 8 Oreos chopped

Cake layers:

• 1 15.25-ounce box chocolate cake mix + ingredients to make the cake
• black gel food coloring
• Frosting:
• 1 1/2 cups unsalted butter at room temperature
• 6 to 6 1/2 cups powdered sugar
• 4 to 6 tablespoons milk or heavy cream
• 1 tablespoon + 1 teaspoon clear vanilla extract
• 1/2 teaspoon salt
• orange gel food coloring

Ganache drip:

• 7.5 ounces dark chocolate finely chopped
• 3/4 cup + 2 tablespoons heavy cream*

Instructions
Cheesecake layer:

1. Preheat the oven to 350 degrees. Spray an 8-inch round cake pan with cooking spray. Line the bottom of the pan with parchment paper, then generously spray the pan with cooking spray again. Set pan aside.
2. Beat the cream cheese, sugar, and flour together with an electric mixer set to medium speed. Beat in eggs and egg yolks one at a time, mixing until eggs are just incorporated. Scrape down the sides and bottom of the bowl. Turn mixer to low and beat in the sour cream, heavy cream, and vanilla until smooth. Fold in the chopped Oreos with a rubber spatula.
3. ....................

For the full step please click the link : itsybitsykitchen.com

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