Hey there. So the cake base is technically chiffon, isn't it? I definitely will give this kind of cheesecake a shot, with a little experiment. But before doing the experiment, I would like to receive your aproval also answers for some questions. So, I've seen on TV that many of junior's cheesecakes are layered just like normal cakes, which means there can be more than one layers of cake-cheesecake. I want to sandwich the cheesecake between two chiffons. Moreover, I will steam the cake inside a stovetop steamer. I will steam two layers of chiffon using ungreased round pan lined with parchment, then cool it upside down. I want the cake base to have more straight sides, so I won't loose the edges of the cakes. After they totally cools, I will fill one of the pan with the cheesecake batter, than put another layer of chiffon on top of the batter. After it cools, I will loose the edges then transfer it into serving plate. Because this way, I think I wont face the cracking cheesecake problem. What do you think? Will the top layer of chiffon drown into the cheesecake batter? Will it giva any sort of advantage by using steaming method? thanks in advance!

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