Preheat the oven to 350°F (175°C) and grease and flour your cake pans.

In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Whisk them together to blend well.

In a large mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy.

Add the eggs one at a time, mixing well after each addition. Then stir in the milk and vanilla extract.

Gradually add the dry ingredient mixture to the wet mixture, mixing until just combined. Be careful not to overmix; the batter should be smooth and thick.

Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, let the cakes cool in the pans for a few minutes before transferring them to a wire rack to cool completely.

While the cakes are cooling, prepare the cheesecake filling by beating the cream cheese in a mixing bowl until smooth and creamy.

Gradually add the powdered sugar and vanilla extract, mixing until fully combined.

In a separate bowl, whip the heavy cream until stiff peaks form.

Carefully fold the whipped cream into the cream cheese mixture until well blended and fluffy.

To assemble, layer the chocolate cake with the cheesecake filling in between the layers.

Frost the top and sides of the cake as desired.

Slice and enjoy your decadent dessert!