I am making a cake for a family dinner tomorrow night.  I have made a few cakes with filling other than butter cream before, but they were fairly simple and all similar in texture to butter cream so I did them the same way i do my butter cream...I have also used my homemade jam as a filling before...but only for my direct family...and it was eaten up so fast that I didn't even have a chance to test to see if the actual cake would start to soak it up....so here is my question- I am going to make a cake- 2- 9" rounds, each cut in half...so I'll end up with 4 layers of cake with a total of 3 layers of filling between.  I would like to do a layer of cheesecake butter-cream type filling and my homemade strawberry jam... so whats the best way to do that. Should I put down a thin layer of the cheesecake butter cream, make a dam and then spread a thin layer of jelly....or will that me too much filling???or just do the 3 layers separately not mixing them at all and end up with maybe 2 of the layers as cheesecake and 1 layer of strawberry jam...and if I do it that way will the layer with the jam make the cake soggy after sitting there for a little? thanks for all your help!!!

............Should I put down a thin layer of the cheesecake butter cream, make a dam and then spread a thin layer of jelly......

Yes, exactly :)