Line a 9-inch round baking pan with non-stick aluminum foil. Let the edges of foil extend over sides of pan.

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. Place in freezer to firm.

Preheat oven to 350°.

Grease and flour two 9 inch pans. Line with parchment rounds.

Whisk 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 35 to 37 minutes or until wooden pick inserted in center comes out clean.

Cool 10 minutes; remove from pans to wire racks. Cool completely. Wrap and place in freezer.

Melt the butter in the microwave in a heat safe bowl.

Whisk in cocoa.

Alternately add powdered sugar and milk, beating to spreading consistency.

Add small amount additional milk, if needed.

Stir in vanilla.

To assemble, use an offset spatula to spread 1/3 of frosting on top of one chocolate cake layer.

Lay cheesecake on top and spread with another 1/3.

Lay second cake on top and frost entire cake with rest of frosting.

Decorate the bottom edge with more chips.

Keep chilled but take out of the refrigerator 1-2 hours before serving.

Heat cream to a boil in microwave.

Place chocolate in heat proof bowl and pour cream over it.

Cover 2 mins and then stir.

Let cool a bit and drizzle down sides.

Place Hershey Bars in center.