For the Cheesecake Layer

• 24 oz (about 680 g) cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs, at room temperature
• 1 cup sour cream or heavy cream
• 2 teaspoons vanilla extract
• 2 tablespoons cornstarch or all-purpose flour
• Pinch of salt

This layer is rich, velvety, and infused with vanilla, echoing the flavor of a Boston cream pie’s custard while retaining that classic cheesecake tang.

For the Custard (Pastry Cream) Layer

• 2 cups whole milk
• 4 large egg yolks
• ½ cup granulated sugar
• 3 tablespoons cornstarch
• 2 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• Pinch of salt

This custard layer brings that signature Boston cream identity: smooth, silky, and softly sweet. It sits on top of the cheesecake, adding a second creamy layer.

For the Chocolate Ganache Topping

• 1 cup semi-sweet chocolate chips or chopped chocolate
• ¾ cup heavy cream
• 1 tablespoon unsalted butter (optional, for extra shine and softness)
• Pinch of salt