Hershey's Chocolate Cheesecake


°14 oz. cream cheese-
°Half a cup of sugar
°3 eggs
°1 teaspoon vanilla
°Half a cup of sour cream
°5 oz. milk chocolate
°1 cup sugar
°1 cup + 2 tbsp. All-purpose flour
°½ cup cocoa powder
°1 teaspoon baking powder
°1 teaspoon baking soda
°Half a teaspoon of salt
°2 eggs
°2/3 cup milk
°1/3 cup vegetable oil
°1 1/2 teaspoons vanilla extract
°2/3 cup boiling water
°½ cup unsalted butter
°2/3 cup cocoa powder
°3 cups powdered sugar
°1/3 cup milk (or more if needed)
°1 ½ tsp. vanilla extract

* Methods 

Step 1
First, mix the soft cheese, sugar, and vanilla extract to blend them together. Then add the lightly beaten eggs and mix on low speed just to mix, don't over mix. Add sour cream. Finally, add the melted chocolate. Place a springform pan on a larger roasting pan and fill it with hot water in the middle. Bake for 40-50 minutes until the edges are firm and the center is just barely rocking, but firm to the touch. Remove the springform pan from the water bath and set it on the counter to cool to room temperature. Refrigerate for 4 h or overnight.
Step 2
Preheat oven to 350°F, grease an 8.5-inch round cake pan, line the bottom with parchment paper, grease the baking sheet and grease the pan. In a bowl, mix the dry ingredients: sugar, flour, cocoa, baking powder, soda and salt. Add eggs, milk, vanilla and oil and mix on medium speed for 2 minutes. Pour into boiling water and stir just to mix. Divide batter evenly between pans and bake 20-25 minutes, until toothpick inserted in center comes out clean with a few wet crumbs attached. Cool cake in pans for 10-15 minutes, then turn on rack to cool completely.

Step 3
When the cakes have cooled, and the cheesecake is set, make the decorations. Stir the melted butter and cocoa powder together. Add the powdered sugar, milk and vanilla and mix until smooth. If the frosting is too thick, add 1 tablespoon of milk at the time, and if the frosting is thin, add icing sugar to reach a spreading consistency.

Step 4
First, put one layer of cake on a serving plate and spread a thin layer of frosting. Remove the cheesecake from the fridge, remove the foil from the springform pan, and then remove the ring from the molding tray. Slide a thin metal spatula under the cheesecake to remove from the bottom and transfer the cheesecake to a serving plate (or simply flip the cheesecake onto the cake layer, lift the bottom of the pan and peel the baking paper).  Spread the cheesecake with a thin layer of garnish as well. Put the second layer of chocolate cake. Spread the remaining icing on top and sides of the cake to coat it completely. Finally, decorate the sides with chocolate chips. Keep the cake in the refrigerator.
Fifth step