CHEESECAKE LAYER

Preheat the oven to 325ºF. Put a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Set aside.

In a stand or electric mixer, beat the cream cheese, sugar, and salt until well combined. Add in eggs one at a time, beating at low speed until smooth. Beat in the vanilla and sour cream. Pour the batter into the prepared springform pan. Put dollops of cherry pie filling scattered across the top of the cheesecake batter. Use a butter knife to hide the cherries and swirl the pie filling into the batter.

Set a metal broiler tray on the bottom oven rack. Carefully pour the hot water from your kettle into the broiler tray. Place the springform pan in the oven on the rack above the boiler tray.

Bake the cheesecake for 45 - 55 minutes. It should be set to the touch and not jiggly. Remove the cheesecake and let it cool on a wire rack for about 10-15 minutes, run a butter knife or spatula around the edge to help prevent cracking.

Cool for at least an hour, then place the pan into the freezer and let the cheesecake freeze completely for several hours, or overnight.

CAKE LAYERS

Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. 

Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl. 

Add eggs, milk, oil, and vanilla; With a mixer, beat on medium speed for about 2 minutes. Carefully stir in boiling water. The batter will be very thin. Divide the batter between the prepared cake pans.

Bake for 30 - 35 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

FROSTING

In a large mixing bowl, beat cream cheese, butter, and vanilla with an electric mixer until blended. Add powder sugar and beat until smooth.

ASSEMBLE THE CAKE

Place one cake layer in the center of a cake plate or platter.

Remove the cheesecake from the springform pan, layer the cheesecake layer on top of the bottom cake layer. (I had to let my springform pan warm up a bit before it would open.)

If your cheesecake layer is not the same size as your cake layer, you may need to trim it before adding it. Peel off the parchment. Place the 2nd cake layer on top of the cheesecake.

FROST THE CAKE

Apply a thin layer of frosting to the top and sides of the cake to create a crumb coat. Put the cake in the refrigerator for 30 minutes.

After 30 minutes, apply a second layer of frosting to the sides.

Pipe a decorative edge on top of the cake. Add the remaining cherry pie filling to the top of the cake and carefully spread it up to the decorated edge. Sprinkle grated chocolate on the decorated edge and sides of the cake. Keep cake refrigerated until ready to serve.