For the Cheesecake • 24 oz cream cheese softened (340g) • ¾ cup granulated sugar (150g) • 1 teaspoon vanilla extract • ½ cup sour cream (120g) • 3 large eggs room temperature preferred

For Frosting • ¾ cup unsalted butter softened • 12 oz cream cheese softened • 1 ½ teaspoons vanilla extract • ¼ teaspoon table salt • 6 cups powdered sugar (750g) • ¼ cup dark cocoa powder (25g)

For the Glaze • 1 ½ cups powdered sugar (190g) • 2 Tablespoons milk • 1 Tablespoon light corn syrup see note • ¼ teaspoon vanilla extract • Nonpareils sprinkles, or coarse sanding sugar for decorating, optional

In a large bowl using an electric mixer, beat together cream cheese and sugar until mixture is creamy, lump-free, and  well-combined.

Stir in sour cream and vanilla extract until well-combined.

With mixer on low-speed, add eggs one at a time, stirring until just-combined after each addition. Be careful not to over beat or cracking will occur.

Preheat your oven to  325F (165C) and line the bottom of an 8” springform pan with parchment paper.

Pour batter into prepared springform pan and transfer to the center rack of 325F (165C) oven. Bake for 35 minutes or until cheesecake is set.

Remove cheesecake from oven, allow to cool for ten minutes then carefully run a knife between the cheesecake and the rim of the pan. Refrigerate for at least 4 hours or up to 2 days.

Now for the Cake... In a large bowl, whisk together flour, sugars, cocoa powder, baking soda, and salt.

Add melted butter, vegetable oil, eggs and vanilla extract and stir (by hand or using an electric mixer) until well-combined.

Stir in buttermilk until well-combined and batter is smooth.

Carefully add very hot water or coffee and stir until thoroughly combined and batter is uniform.

Pour batter evenly into prepared pans and bake on 350F (175C) for 35 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs.

Allow cakes to cool for  15 minutes then run a knife around the edge of the cake and carefully invert on a cooling rack. 

Remove the collar from the springform pan and, if needed, use a sharp knife to level the cheesecake.

Prepare your buttercream frosting using website instructions. 

Place your first cake layer on cake platter and cover with a layer of chocolate frosting.

Carefully place the cooled cheesecake on top of the first layer of icing, lining up the center of the cheesecake with the center of the cake. 

Cover the cheesecake with another layer of chocolate frosting, then top with remaining chocolate cake layer.

Apply a very thin layer of frosting all over the cake to catch all the crumbs,  then refrigerate or freeze uncovered for 10-15 minutes before proceeding.

Generously smear large, thick patches of frosting over the cake, alternating chocolate and white. Use a straightedge to smooth frosting around the cake.

Gently swirl remaining frosting together then transfer to a large piping bag fitted with a large closed star tip and pipe decorative dollops on top, if desired.

Store cake in the refrigerator until ready to serve. Slice and Enjoy!