Directions

Cake Layer (bottom layer)

Preheat over to 350 degrees F. Spray no-stick oil on the bottom and sides of a 9-inch springfrom pan. Line the bottom of the pan with a parchment paper for easy removal later.
Mix all above ingredients with a electric mixer until well blend.
Pour the mixture in the pan and bake for 30 minutes. Cool (not necessary cool completely).

Chocolate Cheesecake Layer ( middle layer)

Melt the chocolate chips and 1/2 cup heavy cream in a heatproof bowl set over simmering water. Stir until smooth. Once melted, remove from the heat and let cool slightly, about 2-5 minutes.
With a electric mixer, whip the cream, 1 Tbsp. sugar and pinch of salt on medium speed until the mixture begins to thicken. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 30-60 seconds.
Beat cream cheese and sugar with a electric mixer until smooth. Add 1 egg, mix well.
Fold in whipped cream 1/3 at a time until no streaks remain.
Pour the chocolate Cream Cheese mixture into the springform pan over the cooled cake. Tap gently on the counter few times to remove air bubbles. Gently smooth the top with a spatula.
Bake at 325 degrees F for 30 minutes or until the center is set. Remove from oven and Cool completely.

White Chocolate Mousse Layer (Top Layer)

Sprinkle the gelatin over 1/2 cup heavy cream in a medium heatproof bowl. Let stand at least 5 minutes to soften. Add white chocolate chips. Melt the chocolate chips and gelatin over double boiler. Whisk until the mixture is smooth. Remove from the heat. Cool to room temperature.
Using a electric mixer, whip the remaining 1 cup heavy cream to soft peaks form when the whisk is lifted.
Fold the whipped cream to the white chocolate mixture until no streaks remain.
Spoon the white chocolate mousse into the pan over the middle layer. Smooth the top with an offset spatula.
Chill the cake in the refrigerator at least 2 hours.