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1
Preheat oven to 350u00b0.
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2
Beat first 6 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes.
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3
Fold in chopped chocolate and lemon rind. Pour batter into 2 greased and floured 9-inch round cake pans.
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4
Bake at 350u00b0 for 30 to 32 minutes or until a wooden pick inserted into center comes out clean.
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5
Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely.
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6
Wrap and chill cake layers at least 1 hour or up to 24 hours.
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7
Using a serrated knife or a string of unflavored dental floss, slice cake layers in half horizontally to make 4 layers.
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8
Place 1 layer, cut side down, on a cake plate. Spread with 1/2 cup cream cheese frosting; sprinkle with one-third of chopped cheesecake and 1/2 cup raspberries. Repeat procedure twice.
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9
Note: When stacking the layers, press the middle of each layer down a little, so the cake doesn't have as much of a dome when you put the last layer on.
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10
Place final cake layer on top of cake, cut side down. Spread remaining frosting on top and sides of cake.
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11
Cover and chill in refrigerator until ready to serve.
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12
Just before serving, heat the lemon curd to liquid consistency and drizzle the lemon curd over the cake. Garnish with remaining raspberries, strawberries, and mint leaves (if using).
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13
Store in refrigerator.
