For the Frosting:
7. In a large bowl, beat the butter until fluffy (2-3 minutes). Add the caramel sauce, powdered sugar, milk, and kosher salt, beating until creamy (4-5 minutes).
Assembly:
8. On a cake platter, place one layer of chocolate cake, add the cheesecake on top, then add the second layer of chocolate cake. Spread the frosting over the entire cake.
Chill the frosted cake while you prepare the ganache.
For the Ganache:
10. In a microwave-safe bowl, combine dark chocolate and heavy cream. Heat for 30 seconds, stir, then heat for another 30 seconds. Whisk until smooth and let cool slightly.
Spread the ganache over the chilled cake. Drizzle with remaining caramel sauce and sprinkle with a pinch of kosher salt. Refrigerate until ready to serve.
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