Preheat the oven to 325°F. Line a 9-inch springform pan with a parchment circle. Spray with nonstick cooking spray.

Add the sugar and cornstarch to a small bowl. Whisk to combine.

Using either a stand mixer or a medium size mixing bowl (2-3 quarts) and a handheld mixer on medium speed, beat together the cream cheese for 1-1½ minutes until smooth.

Add the sour cream and vanilla. Continue mixing until no streaks of vanilla remain, and the mixture is smooth.

Add the granulated sugar and cornstarch to the cream cheese mixture.

Lower the mixer speed to low. Add the eggs, one at a time, mixing well after each egg until no yellow streaks remain. Pour the cheesecake batter into the prepared springform pan. Bake for 45 minutes or until the center is slightly wobbly. Remove from the oven and allow the cheesecake to rest at room temperature for 30 minutes before chilling in the refrigerator for 2 hours.

Increase the oven temperature to 350°F. Line two 9-inch round cake pans with parchment paper circles. (If you are able, I do recommend using cake bands for a level cake.) Generously spray the cake pans with baker’s spray (Baker’s Joy or generic version)

Sift the flour, cocoa powder, baking powder, baking soda, and salt into a large mixing bowl (4-6 quarts). Whisk together.

Whisk in the sugar, buttermilk, oil, and vanilla. Whisk just until combined

Whisk in the eggs, one at a time. Be sure no yellow streaks or egg whites are visible.

Carefully whisk in the boiling water. Divide the batter evenly between the 2 pans. (The cake pans will be full, so be very careful when putting the pans in the oven.) Bake for 30-35 minutes or until a toothpick inserted comes out with just a few crumbs. Allow the cakes to cool completely while you make the frostings.

Using a stand mixer or a medium-sized mixing bowl (2-3 quarts) and a handheld mixer on medium-high speed, beat the softened cream cheese and clear vanilla for 1-1½ until smooth.

Add the powdered sugar, 1½ cups at a time, alternating with the heavy cream, mixing well after each addition.

Add the heavy cream to a microwave-safe bowl. Heat in the microwave for 1 minute or until it just begins to bubble.

Add the chocolate chips to a medium-sized heat-safe bowl. Pour the heated cream over the chocolate chips. Let sit for 1-2 minutes (Let the heavy cream do most of the heavy lifting). Stir until the chocolate is completely melted and smooth.

Place the first chocolate cake onto a serving plate or a disposable cake circle. Now place the chilled cheesecake on top of the bottom cake layer. (If the top edges of the cheesecake are not even, carefully trim them off to make the cheesecake a bit more level) Remove the second chocolate cake from its pan and place it on top of the cheesecake layer.

Measure out a generous 1½ cups of cream cheese frosting onto the top of the chocolate cake. Use an offset spatula to smooth the cream cheese frosting to the edge of the cake. (You do not want an incredibly heavy layer, just a crumb coat) Smooth a thin layer of cream cheese frosting over the sides of the cake. Place the cake in the refrigerator for 10-15 minutes, just to chill, and set the cream cheese frosting.

Once the frosting has set, use the offset spatula to smooth the ganache over the frosting layer. While the layer is still “sticky,” top it with white/chocolate shavings. Place the cake back in the refrigerator for another 10-15 minutes until the ganache has set. Slice and serve.