I've read and heard of people putting cheesecake filling in their cakes, is it real or the no-bake and cheesecake?
And what do you do about the refridgeration, is it ok set out for a few hours until serving?
I know some use the cheesecake mousse filling made with cheesecake pudding. Not sure about real cheesecake.
You can get cheesecake filling in the fridge section made by Philly that works really well too. I have used it and it gets rave reviews.
There was a thread on here a little while ago where the person made a crustless cheesecake (baked) and used that as the filing in the cake. It looked and sounded really good. I just can't remember who it was and of course I didn't save the link. If you message JanH she is the queen of the links and can probably help you find it.