Mix all ingredients in a small bowl until smooth and set aside.
Cake Instructions
Preheat oven to 325 F.
Grease the wells of a mini Bundt pan and dust with cocoa powder )or do the same with one 10 inch Bundt pan).
In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
In a medium-sized mixing bowl, mix butter, sugar, and brown sugar until light and fluffy.
Mix in the eggs, one at a time.
Mix in the vanilla.
Mix in the flour mixture alternately with the buttermilk in three additions until just combined.
Add the cheesecake mixture and stir gently so you see a swirl. Do not overmix. You want the batters swirled together, not fully combined.
Distribute the batter evenly into the mini Bundt pan's wells.
Bake for 30 minutes or until a cake tester inserted into the center of a mini Bundt comes out clean.
Wait 5 minutes, then turn out the chocolate cakes onto a cooling rack.
Glaze Instructions
Mix all ingredients in a small bowl.
Add extra water if needed to make a thick glaze that will flow very slowly off of a spatula.
Pipe glaze around the top of each cake.
Shake each mini Bundt cake to encourage the glaze to drip down the side.
Top with sprinkles.
Notes
If you don't have buttermilk, you can make it by placing 1 1/2 teaspoons of white vinegar in a liquid measuring cup and then adding milk to the 1/2 cup line. Let it sit for ten minutes before using it.For the cheesecake component, make sure that the cream cheese is at room temperature. If it's too cold, it won't mix well and you'll end up with lumps.This can also be made in a 10" Bundt pan. It will take 1 hour to bake.