Make the cheesecake

1. Preheat oven to 300°F (148°C). Line the entire inside of a 9-inch cake pan with aluminum foil. Press it into the pan to get it as flat as you can. You’ll use the aluminum foil to lift the cheesecake out of the pan when it’s baked and cooled.
2. In a large mixer bowl, mix the cream cheese, brown sugar and flour together until well combined. Use low speed to keep less air from getting into the batter, which can cause cracks. Scrape down the sides of the bowl.
3. Add the pumpkin puree, sour cream, vanilla extract and spices and mix on low speed until well combined.
4. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
5. Pour the cheesecake batter into the lined cake pan.
6. Place the cake pan inside another larger pan. I use a larger cake pan, but you can use a roasting pan or any other larger baking pan. Fill the outside pan with enough warm water to go about halfway up the sides of the cake pan. Bake for 1 hour to 1 hour and 10 minutes. See how to tell when your cheesecake is done baking.
7. Turn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes. Do not open the door or you’ll release the heat.
8. Crack oven door and leave the cheesecake in the oven for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.
9. Remove cheesecake from oven, remove from water bath wrapping and chill until firm, 4-5 hours.

Make the chocolate cake

1. Preheat oven to 350°F (176°C). Line two 9-inch (23cm) cake pans with parchment paper in the bottom and grease the sides.
2. In a medium sized bowl, combine the flour, sugar, cocoa powder, baking soda and salt. Whisk until well combined.
3. In another medium sized bowl, combine the eggs, milk, vegetable oil and vanilla extract. Whisk until well combined.
4. Add the dry ingredients to the wet ingredients and whisk together until well combined.
5. Add the water and whisk until well combined. The batter will be thin.
6. Divide the batter between the cake pans and bake for 35-40 minutes, or until a toothpick inserted in the middle comes out clean.
7. Remove cakes from the pans and set aside on a cooling rack to cool completely.

Make the whipped cream frosting and build the cake

1. Add the cream cheese to a large mixer bowl and beat until smooth and creamy, then set aside.
2. Add the heavy whipping cream, powdered sugar, cocoa powder and vanilla extract to a large mixer bowl and whip on high speed just until the cream begins to hold shape.
3. Add the cream cheese and whip on medium-low speed until it thickens and holds shape.
4. Use a large serrated knife to remove the domes from the top of the two cakes, if needed.
5. Place the first layer of cake on a serving plate or a cardboard cake round. Spread about 1 cup of frosting evenly on top of the cake layer.
6. Use the aluminum foil to lift the cheesecake out of the cake pan, remove the foil and place the cheesecake on top of the cake. The cheesecake should be firm and solid and easy to move around.
7. Spread another cup of frosting evenly on top of the cheesecake, then add the second layer of cake on top. If the sides of the cake don’t line up, use a serrated knife to trim off the excess cake or cheesecake.
8. Frost the outside of the cake, then press some chocolate chips around the bottom of the cake, if desired.
9. Pipe shells of the frosting around the top edge of the cake. I used the Ateco 847 icing tip. Finish off the cake with some candy pumpkins, if desired.
10. Store the cake (in an airtight container, if possible) in the refrigerator until ready to serve. Best if eaten with 4-5 days.