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, about 75-85 minutes.
Cool the cake on a wire rack for 1 hour.
Then cover the cake with plastic wrap and refrigerate until it’s completely cold, at least 4 hours or overnight.
Pastry Cream
Beat all ingredients on high in mixer until thick.
Pipe or spread onto cold cheesecake and chill again.
Remove side ring of pan carefully.
Chocolate
Combine all ingredients in microwave safe dish and heat until melted. Let cool quite a bit before pouring onto cake over the cream. Chill until serving time.
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