Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.

In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

In another bowl, whisk eggs, milk, oil, and vanilla extract until smooth.

Gradually mix the wet ingredients into the dry ingredients until combined.

Carefully stir in the boiling water until the batter becomes smooth and thin.

Divide the batter evenly between the cake pans and bake for 30–35 minutes or until a toothpick comes out clean.

Cool the chocolate cakes completely before assembling.

Lower the oven temperature to 325°F (163°C) for the cheesecake layer.

Melt the Hershey’s chocolate until smooth and glossy, then let cool slightly.

Beat cream cheese and sugar together until creamy and lump-free.

Add eggs one at a time, mixing gently after each addition.

Blend in sour cream, heavy cream, melted chocolate, and vanilla extract until silky smooth.

Pour the cheesecake filling into a greased 9-inch springform pan.

Place the pan into a water bath and bake for 50–60 minutes until the edges are set and the center still has a slight jiggle.

Cool slowly, then refrigerate for at least 4 hours or overnight until firm.

For the frosting, whip heavy cream, powdered sugar, and vanilla until thick and fluffy.

Prepare the ganache by warming the heavy cream and pouring it over chopped Hershey’s chocolate. Stir until smooth and glossy.

Assemble the Hershey’s Chocolate Cheesecake Cake by placing one chocolate cake layer on a serving plate.

Spread a layer of whipped frosting, then carefully place the chocolate cheesecake layer on top.

Add the second chocolate cake layer and frost the top and sides generously.

Pipe beautiful chocolate frosting swirls around the edges for a bakery-style finish.

Drizzle glossy chocolate ganache over the top and chill before serving.