How to make Chocolate Cheesecake filling for Macarons

• Warm up the heavy cream and glucose syrup in a small saucepan, but make sure they do not boil. 
• Then, add the warmed mixture of heavy cream and glucose into the milk chocolate and let it sit for about 30-40 seconds. This will allow the milk chocolate to melt.
• After the 30-40 seconds are up, mix them with a spatula and then emulsify the mixture with a hand blender. This will be your chocolate ganache filling. 
• Once they are thoroughly mixed, transfer the ganache into a glass bowl or container and cover it with plastic wrap 'to contact".
• Then refrigerate the glass container for at least 6-8 hours or overnight. 
• After the mixture has refrigerated for the suggested time, whip cold Philadelphia cream cheese in a mixing bowl with a hand blender or stand mixer.
• Add in the chocolate ganache and whip the mixture again.
• Transfer your chocolate cheesecake ganache into a piping bag with Ateco 847 piping tip and fill the macarons.