Peanut Butter Bundt Cake with Cheesecake Filling

Preheat oven to 350° F/ 180° C. Using a kitchen brush grease and flower very well a 25 cm /10 inch bundt pan (I mixed ½ tbs flour with oil in a small cup until it formed a semi-liquid substance, then thoroughly brushed the pan with it).
In a medium bowl combine flour, baking soda, baking powder and salt. Stir gently to blend the ingredients, then set aside.
In a large mixing bowl cream together oil, peanut butter and sugar for about 5 minutes. Add vanilla and eggs, one at a time, while beating with the mixer at high speed. Add in the yogurt and mix at a lower speed, until combined. Using a rubber spatula carefully fold in the dry ingredients, until absorbed in the batter.

In a bowl beat together cream cheese and powdered sugar until light and creamy. Add jam and egg, then beat at a lower speed until just combined.
Pour half of the cake batter into the prepared pan. Using a spoon carefully spread on top the cream cheese filling. Avoid touching the sides of the pan. Spread evenly the rest of the batter over the cheesecake filling.
Bake for about 1 hour or until a toothpick inserted in the cake comes out clean (you ned to test in several spots to make sure the cake is completely baked).
Remove the cake from the oven and let cool almost to room temperature before removing it from the pan.

In a heatproof bowl combine all ingredients (break the chocolate into pieces). Place the bowl on top of a pan with lightly simmering water (double boiler). Whisk continuously until the chocolate and the butter are melted and the mixture becomes smooth.
Pour the hot glaze over the cooled cake.
Serve immediately or after refrigerating.

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