Prepare your chocolate cake as directed. Once it is baked, remove from the oven and let cool completely.
Preheat the oven to 180C/350F. Grease an 8-inch springform cake pan and set aside.
In a large mixing bowl, beat together the softened cream cheese with granulated sweetener, until combined and smooth. Add the eggs in, one at a time, until combined. Finally, add the heavy cream, sour cream, and vanilla extract, and beat together until smooth.
Transfer the cheesecake mixture into the prepared pan. Bake for 45 minutes, before removing from the oven and letting it cool completely. Once cool, refrigerate for a further 2 hours to firm up.
After the cheesecake has chilled, start layering the cake. Place the first chocolate cake, followed by the cheesecake, and then the next layer of chocolate cake. Carefully add the frosting all over the top and refrigerate for at least an hour, to firm up.
Notes
* Any chocolate cake can be used, including boxed mixes.
** Monk fruit sweetener, erythritol, or white sugar can all be used.
TO STORE: As this cake contains cheesecake in it, it must be stored in the refrigerator, covered, at all times. Chocolate cheesecake cake will keep fresh for up to 1 week.
TO FREEZE: Place slices of the cake in a freezer friendly container and store in the freezer for up to 2 months. Thaw the cake to room temperature before eating.
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