Creating this Boston Cream Pie Cheesecake is a simple process if you follow these steps:

1. Preheat Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter and line the bottom with parchment paper for easier removal.

2. Make the Cake Layer:
– In a mixing bowl, combine the flour, sugar, cocoa powder, baking powder, and salt. Mix well.
– In another bowl, whisk together the eggs, milk, and vegetable oil.
– Pour the wet ingredients into the dry ingredients and stir until just combined.

3. Bake the Cake Layer: Pour the batter into the prepared springform pan. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Once done, remove from the oven and allow to cool completely.

4. Prepare the Cheesecake Layer:
– In a large mixing bowl, beat the softened cream cheese and sugar together until smooth. Add the vanilla extract and mix well.
– Incorporate the eggs, one at a time, gently mixing after each addition. Finally, add the sour cream and mix until well combined.

5. Combine Layers: Once the cake layer is completely cool, pour the cheesecake mixture evenly over the cooled cake layer in the springform pan.

6. Bake the Cheesecake: Bake the entire cheesecake for about 45-50 minutes or until the edges are set but the center is still slightly jiggly.

7. Cool the Cheesecake: Turn off the oven and crack the door open, allowing the cheesecake to cool gradually in the oven for about 1 hour.

8. Chill: After cooling, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.

9. Make the Ganache: In a small saucepan, heat the heavy cream until just simmering. Pour over the chocolate chips and let sit for 5 minutes. Stir until smooth and glossy.

10. Finish the Cheesecake: Once the cheesecake has chilled, remove it from the springform pan. Pour the chocolate ganache evenly over the top, letting it drip down the sides.