Tuxedo cake

Prepare the chocolate cake first: preheat oven to 350 degrees line a large 1219 baking sheet with parchment paper spray sides with cooking spray

In a large bowl cream together the butter and sugar. add the eggs and vanilla extract beat until light and fluffy. Pour in the milk

In a separate bowl combine dry ingredients: flour,cocoa powder, baking powder and salt using a sifter add dry ingredients with wet ingredients and mix just until combined. Do not over mix

Pour cake batter into prepared pan and spread evenly to the edges. Bake cake in preheated oven for 30 minutes or until toothpick inserted comes out clean. Remove the cake from oven and let it cool

Prepare the cheesecake filling. Place the cheesecake in a stand mixer bowl and beat for 8-10 minutes until light and fluffy. Scrap down the sides of the bowl often to get all the cream cheese mixed in

Add the sour cream, sweetened condensed milk and vanilla extract continue to mix for a few minutes until ingredients are well combined

Place the two different chocolates into separate bowls. Using a double boiler or microwave melt the chocolate until smooth and then set aside

Prepare the gelatin: dissolve gelatin in water in a small bowl. Heat the gelatin in the microwave for 1 minute stirring every 10 seconds until gelatin is smooth and melted if using sheet gelatin allow to bloom for 5 minutes

Next temper the gelatin. Add about 1 cup of the cheesecake filling whisk until combined. Add the gelatin to the remaining cheesecake filling. Mix on high speed for a few minutes and scrape down sides of bowl often

Working quickly, divide the cheesecake filling in between 2 bowls of melted chocolate using a spatula fold each chocolate and filling together

Return to the cooled cake and cut out 2 circles 8 inch in diameter. Transfer 1 cake circle to a spring form pan

Spread the chocolate cheesecake filling on top of the cake layer drizzle with caramel sauce and chocolate syrup and then top with the second layer and then add the white chocolate cheesecake mixture and drizzle with more caramel sauce and chocolate syrup

Transfer the cake into the refrigerator to set at least 4-6 hours or longer