In a small bowl, mix flour, cocoa powder, salt, baking soda, and baking powder. Set aside.

In a measuring cup, mix together cooled coffee and milk. Set aside.

Grease two 9-inch round baking pans and line the bottom with parchment paper. Set aside.

In a mixer, beat butter and sugar for 5 minutes, until smooth. Add eggs, one at a time. Slowly add in dry ingredients alternating with the coffee and milk mixture, about 3 additions of each.

Pour cake batter evenly into the 2 prepared pans.

Bake in a 350 degree oven for 25 minutes. Remove and cool on a wire rack. When completely cooled, wrap each layer in plastic wrap and put in the freezer for later assembly!

Prepare the cheesecake layer. This can be done early in the day, or the night before. If freezing the cheesecake, it can be stored 1-2 weeks in the freezer.

Preheat oven to 325 degrees. Using a large roasting pan, add 1 inch of water to the pan. Place it on the lowest rack of the oven and allow it to preheat.

Prepare a 9-inch springform pan by lining the bottom (inside) with a circle of parchment paper.

Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition.

Beat in sour cream, heavy cream, and peppermint extract until light and fluffy (about 2 minutes). Fold in peppermint baking chips.

Pour into the prepared 9-inch springform pan. Place the pan in the center of the preheated oven, with the roasting pan of water on the lowest rack. The cake will not sit in the water but will still get the benefit of a water bath by being in the oven with it.

Bake cheesecake for 45 minutes. Turn the oven off and let the cheesecake sit in the oven for an additional 30 minutes. Remove and cool completely on the counter.

When cooled, remove the outside portion of the springform pan and place into the freezer for several hours or overnight. If using within 24 hours, you can refrigerate the cheesecake.

Beat butter for 3 minutes. Add powdered sugar and heavy cream and beat for an additional 3-5 minutes until fluffy. Add baking chips.

To assemble the cake, lay one frozen layer of chocolate cake on a cake plate. Top with the frozen cheesecake and the second layer of chocolate cake. Frost the sides and top with a thin layer of frosting for a crumb coat. Refrigerate for 30 minutes to an hour. Remove from the refrigerator and frost the remaining cake. Keep the cake covered in the refrigerator until ready to eat.

Remove from refrigerator and allow to sit about 15 minutes before slicing. Enjoy!