Adapted from Recipe Secrets
2 cups Milk Chocolate Chips
To prepare the cheesecake:
Preheat oven to 325º. Line a 10-inch round baking pan or 10 inch springform pan with non-stick aluminum foil or plain foil . Let the edges of foil extend over sides of pan and then spray the foil with non-stick cooking spray if not using non-stick.
In your stand mixer fit with the paddle attachment, beat cream cheese, sugar and vanilla extract at medium speed with an electric mixer until creamy and smooth. Mix in eggs, one at a time. Blend just until eggs are incorporated. Stir in sour cream and melted chocolate.
Pour batter into prepared pan. Bake for 45 minutes, or until the top just starts to turn golden.
Let the cheesecake cool completely in its pan on a wire rack then cover and chill for 4 hours.
To prepare the chocolate cake:
Heat oven to 350°.
Grease and flour two 10-inch round baking pans. Line bottoms with parchment rounds and grease.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water
(batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
To prepare the chocolate frosting:
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.
Spread a layer of frosting on top of one chocolate cake.
Using edges of foil as handles, remove cheesecake from pan and peel away foil. Carefully layer the cheesecake on top of the frosted cake. If the cheesecake becomes hard to work with, you can place in the freezer for 20-30 minutes.
Spread some chocolate frosting on top of the cheesecake layer.
Place second chocolate cake on top and ice with frosting on top and on all sides. Decorate the sides of the cake with chocolate chips.
Serves 12 or more.