LEMON CHEESECAKE CAKE

RECIPE SUBMITTED BY Marcia JoAnna White

taken from the web-

Lemon Cheesecake Cake

Cheesecake layer:
3 (8oz) cream cheese, softened
1 c. sugar, 1 c. sour cream
3 eggs, 1 T vanilla
Lemon cake layers:
2 lemon supreme cake mixes
8 eggs, 2 c. buttermilk
1 c. lemon juice
2 instant lemon pudding mixes
2/3 c. oil, 3 Cool Whip-frosting

Cheesecake:
Beat cream cheese & sugar until fluffy. Add sour cream, eggs & vanilla beat until creamy.Pour in springform pan lined w/parchment paper. Bake at 350* for 45 minutes. Cool on a wire rack. Run a knife around the edges, but don’t remove the pan. cake layers:
In a mixing bowl combine 1 cake mix, 4 eggs, 1 c. buttermilk, 1/2 c lemon juice, 1 box pudding & 1/3 c. oil. Beat till creamy,Pour in greased & floured round cake pan, Bake at 350* for 42-44 minutes. Cool in the pan then flip onto a wire rack to cool completely. While the first layer is cooling, repeat with the other cake mix and the rest of the ingredients.
To assemble the cake, level both lemon cakes. Place on cake on a plate and smooth on a thin layer of cool whip. Place the cheesecake on top. If the layers don’t match up you can use a knife to very carefully remove the sides of the cheesecake to fit. Smooth a thin layer of cool whip on top of the cheesecake. Place the last cake layer on top of the cheesecake. Smooth the Cool Whip frosting over the top and sides of the cake. Keep refrigerated.