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  1. I am sorry that you had a bad day! Sometimes I feel the same. I hope you are feeling great now! And this cake — Oh my goodness! This one is fabulously delish. These stunning pictures are making it more desirable! 🙂

  2. Oh my god.. I Stumbled Upon this post and went racing to your blog. This looks so guilty yet irresistible, I don’t know about you but I can surely finish that whole cake in half a week. Will definitely make this some day !!

  3. What is the easiest way to transfer the cheesecake layer to the bottom chocolate layer? I can’t figure that out.

    • Hi Amy! So long as the cheesecake has cooled completely it should transfer pretty easily. Remove the sides of your springform pan and then, carefully flip it onto the first iced chocolate layer… (I know, easier said than done) To do this, I use my hand as a guide so that the cheesecake doesn’t just “plop” onto the cake and risk breaking. I use an outstretched hand to gently support the cheesecake as I slowly invert the bottom of the springform pan and then gently lower it onto the cake, carefully placing one edge of the cheesecake against one edge of the cake and gently sliding my hand out as I let it rest all the way on the cake.
      Another option would be to remove the sides of the springform pan, gently loosen the bottom of the cheesecake from the parchment paper using a knife or spatula, and then, using a spatula gently slide the cheesecake on top of the first iced cake layer.
      I hope these help, it’s a bit difficult to describe.

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