Phillysonic cc1872 4-in-1 cheesecake

PLACE white gum paste in fondant extruder; twist extruder handle to extrude 7-inch-long rope of fondant onto baking sheet. Pull rope into straight line. Let stand at room temperature 48 hrs., then coat evenly with silver luster dust.

CUT 1 (15x12-inch) rectangle from each of 2 large cardboard cake boards.

MELT 2 pkg. of the black candy melts as directed on package. Reserve 1/4 cup of the melted candy for later use; pour remaining melted candy evenly into 8 cylindrical silicone molds for the legs of the record player. Refrigerate 1 hr.

UNMOLD the 6 leg pieces. Stand leg pieces on top of 1 cake board, placing 2 leg pieces in centers of long sides of board and remaining legs on corners of board. Use some of the reserved melted candy to secure legs to board. Let stand 1 hr. or until candy is firm. (This step can be done well ahead of time.)

Heat oven to 325°F

LINE 2 (13x9-inch) pans with foil, leaving ends of foil hanging over sides of pan. Combine graham crumbs, butter and 1/4 cup sugar; press evenly onto bottoms of prepared pans.

BEAT 4 pkg. of cream cheese and 1 cup of the remaining sugar in large bowl with mixer until blended. Add 1 tsp. vanilla; mix well. Add 4 eggs, 1 at a time, mixing on low speed after each just until blended. Pour batter over 1 of the crusts; set aside. Repeat to prepare cheesecake batter to pour over remaining crust.

BAKE both 13x9-inch cheesecakes 45 to 50 min. or until centers of cheesecakes are almost set. Cool completely.

REFRIGERATE 4 hrs.

USE foil handles to transfer cheesecakes from pans to cutting boards. If necessary, trim edges of cheesecakes to make tops of cheesecakes level. Place cheesecakes, with long sides together, on remaining cake board; trim to 15x12-inch rectangle. Discard cheesecake trimmings or reserve for snacking.

MICROWAVE chocolate chips and whipping cream in microwaveable bowl on HIGH 1 min. or until chocolate is almost melted. Whisk until chocolate is completely melted and mixture is well blended. Spread chocolate mixture over cheesecake, completely covering top and sides of cheesecake.

REFRIGERATE 1 hr.

ROLL out blue fondant to 1/4-inch thickness, lifting fondant as it is rolled out to prevent it from sticking to the work surface. Cut out 1 (15x12-inch), 2 (15x1-1/2-inch) and 2 (12x1-1/2-inch) rectangles from fondant. Place fondant strips on sides of cheesecake; lightly press strips into cheesecake to secure.

PLACE large fondant rectangle on top of cheesecake; press gently into cheesecake to secure and smooth the fondant piece.

TURN cake board with legs over; top with cheesecake.

ROLL out black fondant to 1/8-inch thickness. Invert 12-inch-round cake pan on top of fondant. Use sharp knife to cut fondant around pan; remove pan. Use small round piping tip or straw to poke small hole in center of fondant round. Use fine-tooth comb to make thin lines in fondant round to resemble grooves in a record as shown in photo. Refrigerate until ready to use.

LINE inside rim of 12-inch round cake pan with large piece of acetate. Use tape to secure acetate to pan. Melt white candy melts as directed on package; pour into prepared cake pan to 1/3-inch-depth. Refrigerate 1 hr. Meanwhile, let remaining melted white candy stand at room temperature until ready to use.

UNMOLD white candy melt round. Remove and discard acetate piece. Let white candy piece stand at room temperature 30 min.

USE soft brush to apply 2 coats of silver luster dust to both sides of white disc; top with black fondant record.

MELT remaining pkg. of black candy melts; pour into silicone knob and button molds as shown in photo. Refrigerate 1 hr. Remove candy melt pieces from molds. Attach to record player with remaining white melted candy as shown in photo. (Note: You may need to microwave the white candy melt just until warmed before using as directed.)

USE black gum paste to make the end piece of the record player arm that touches the record on record player. Using piping gel to attach the silver rod to the black gum paste piece.