Uncle Johnny's Chocolate Peanut Butter Cheesecake Cake

For Peanut Butter Cheesecake

1. Line the bottom of a 9" springform pan with parchment paper. Spray the bottom and sides with nonstick spray and wrap the outside of the pan with aluminum foil
2. Preheat oven to 350 degrees Fahrenheit
3. Using a stand mixer with a paddle attachment, mix the cream cheese on medium speed until creamy. About 3 minutes
4. Add the peanut butter and mix for one more minute
5. Add brown sugar and granulated sugars and mix for 1-2 minutes. Add the vanilla
6. Add the eggs, one at a time. Beating well after each addition
7. Finally, add the sour cream and mix until combined
8. Pour this mixture into the prepared pan
9. Place the pan on a large baking pan and fill it 1/3 of the way with boiling water
10. Bake for 50-55 minutes or until the cake barely jiggles in the center
11. Remove from heat and place on top of a cooling rack to cool
12. After the cake cools completely, cover with plastic wrap and freeze

For Chocolate Cakes

1. Preheat oven to 350 degrees Fahrenheit
2. Line the bottom of 2- 9" Cake pans with parchment paper. Spray with nonstick spray the bottom and sides of the cake
3. In a bowl, sift the flour, baking soda and salt. Place aside
4. In the bowl of a stand mixer, combine the butter and sugar. Cream on medium speed until lightened in color. About 2-3 minutes
5. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract
6. Melt the chocolate in the microwave doing 15 second intervals. Do not let chocolate burn
7. Add the chocolate to the mixer and mix until combined
8. Reduce speed of mixer
9. Alternatively add the flour mixture and the buttermilk in 2-3 batches. Starting and ending with the dry ingredients. Mix until combined
10. Divide the batter between the 2 pans and bake
11. Bake for 25-35 minutes or until a a skewer inserted in the middle of the cake comes out clean
12. Remove from oven and let them cool on a cooling rack for 20 minutes
13. After 20 minutes, unmold and let the cool completely on the rack

For Peanut Butter Buttercream

1. In a stand mixer, cream the butter and peanut butter for 2-3 until soft
2. Carefully add the powdered sugar in 3-4 batches
3. Add the vanilla and mix
4. Finally add the heavy cream and mix. If the buttercream appears to stiff, add some more cream

For Chocolate Ganache

1. In a bowl, add the chocolate chip
2. Boil the heavy cream in a pot
3. Pour the hot heavy cream on top of the chocolate chips and let it stand for 2 minutes
4. After 2 minutes, mix with a spoon until the chocolate chips are completely melted

Assembly

1. Remove the frozen cheesecake from the freezer and unmold
2. With a sharp long knife, slice the top part so it becomes smooth
3. Repeat the same process with the chocolate cake. Run your knife horizontally along the top to ensure the cake is as flat as possible
4. Place a little buttercream on the bottom of the cake plate. Place the first chocolate cake on top
5. Cover with a thin layer of buttercream
6. Place the cheesecake on top and cover the cheesecake with a thin layer of buttercream
7. Place the second chocolate cake on top of the cheesecake
8. Cover the top and the sides of the cake with a thin layer of buttercream (to crumb coat)
9. Place the cake in the freezer for 10-15 minutes. This will prevent the buttercream to catch any crumbs
10. Cover the entire top and sides of the cake with the buttercream. Use an off set spatula to smooth down the sides. Save a 1/2 cup of buttercream to decorate the cake
11. Refrigerate for 15-20 minutes until the buttercream hardens a bit
12. Drizzle the warm ganache all over the top of the cake and let it drip down the sides
13. Decorate with the remaining buttercream
14. If desired, add some reese's cups all over the bottom of the cake
15. Enjoy!