Maple Blueberry Cheesecake Torte

Cake:

2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
1/2 cup (1 stick) butter
2 eggs
1 tsp vanilla
1/2 cup buttermilk
2 cups frozen blueberries

Cheesecake:

2 8 oz. packages cream cheese
1/3 cup maple or brown sugar
2 tbsp flour
2/3 cup maple syrup (grade B if possible)
!/2 cup sour cream
1 tsp vanilla
3 eggs


Frosting:

1 tsp gelatin
3 tbsp water
1 cup whipping cream
1/4 cup maple syrup (grade B)


For Cake:

Preheat oven to 350˚. Line 15x12 rimmed cookie or jelly roll sheet with parchment paper. Grease the paper.
Combine flour, baking powder, and salt in medium bowl. With an electric mixer, cream the butter and sugar. Add eggs, one at a time, and beat until pale yellow and smooth. Beat in vanilla. Add the flour in three parts, alternating with the buttermilk in two parts. Fold in the blueberries. Pour into prepared baking sheet.
Bake for 30-40 minutes, or until golden brown on top.

For Cheesecake:

Preheat oven to 350˚. Line 15x12 rimmed cookie or jelly roll sheet with parchment paper. Grease the paper.
Beat cream cheese in large bowl of heavy-duty mixer fitted with paddle attachment until very smooth. Add maple sugar, flour, and salt; beat until well blended and smooth. Add maple syrup, sour cream, and vanilla; beat until well blended. Add eggs, one at a time, and beat just until blended after each addition. Tap bowl several times on counter to release any air bubbles. Pour filling into prepared baking sheet.
Bake for about 30 minutes, or until set in the middle.

For Frosting:

Soften gelatin by sprinkling it over the 3 tbsp of water and letting it sit for 5 minutes. Microwave the mixture for 1 minute, or until mixture is clear. Cool slightly.
Beat whipping cream and maple syrup together until cream holds soft peaks. While beating, slowly add gelatin mixture. Beat until cream is stiff, but be careful not to overbeat.

Assembly:

Divide the cake into 3 even sections (should be about 5 inches each). Do the same with the cheesecake. Starting with the blueberry cake, stack the layers, alternating (cake, cheesecake, cake, etc...). Trim any edge that sticks out significantly further than the others. Frost the top and sides of the cake with the whipped frosting. Refrigerate for an hour or more (up to 12 hours), and serve!