1. Bake the Chocolate Cake

1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. Prepare the chocolate cake batter as per the package instructions.
3. Divide the batter evenly between the two pans and bake according to the package directions.
4. Let the cakes cool completely before assembling.

2. Prepare the Cheesecake Batter

1. In a large bowl, beat the cream cheese and sugar until smooth and creamy.
2. Add the sour cream, heavy cream, eggs, and vanilla extract. Beat until well combined.

3. Assemble & Bake

1. Pour half of the cheesecake batter over one of the cooled chocolate cakes.
2. Drizzle half of the salted caramel sauce and swirl gently with a knife.
3. Place the second chocolate cake layer on top and repeat with the remaining cheesecake batter and caramel sauce.
4. Bake for 45-50 minutes, or until the center is set.
5. Let the cake cool completely, then refrigerate for at least 4 hours or overnight.

4. Make the Ganache & Serve

1. Heat the heavy cream in a saucepan until it begins to simmer.
2. Pour it over the chocolate chips and let sit for a few minutes.
3. Stir until smooth and glossy, then let cool slightly.
4. Pour the ganache over the chilled cake and sprinkle with sea salt.
5. Slice and serve!