• Preheat oven to 325°F.

Bake the Chocolate Cakes

• Fold two 16-inch long sheets of foil lengthwise in half twice to form two 3-inch wide strips. Place 1 in each of two 9-inch round cake pans or springform pans, with the ends of the foil extending up and over sides. 
• Spray the pans with nonstick baking spray. 
• Prepare cake batter as directed on the box. For most mixes, this includes adding water, eggs and oil. Add the dry pudding mix to the batter and beat for 2 minutes. 
  1 2-layer chocolate cake mix, 1 cup water, 3 eggs, ½ cup vegetable or Canola oil, 1 package Jello chocolate instant pudding mix
• Divide the cake batter evenly between the prepared pans.
• Bake the cakes for 25 minutes or until a toothpick inserted in the centers comes out clean. Remove cakes from oven. While still warm, flatten the tops of the cakes with the back of a spatula so that there is room to pour the cheesecake batter on top.
• Allow the cake to cool while you prepare the cheesecake batter.

Bake the Cheesecakes

• Beat cream cheese, sugar, and vanilla in a large bowl with a mixer until blended. Add sour cream and mix well. Add eggs, 1 at a time, mixing on low speed after each until blended. 
  24 ounces cream cheese, ¾ cup sugar, 1 teaspoon vanilla, ¾ cup sour cream, 3 eggs
• Pour the cheesecake batter evenly on top of the two flattened cakes. Drop small amounts of jam over tops of cheesecake batter and use of knife tip or skewer to drag the jam to swirl. Save some jam for cake assembly.   
• Return the pans to the oven and bake another 25-30 minutes, or until centers of the cheesecakes are almost set (until you see no jiggle). Remove the cakes from the oven. Run a knife around rims of the pans to loosen the cakes, then cool them completely on cooling racks.
• Refrigerate the cakes for at least 4 hours before assembling.

Assemble the Cake

• Use the foil handles to remove one of the cakes from the pan. Place the cake in the center of a serving plate or cake platter.
• Spread a layer of the remaining jam on top of the cheesecake, leaving a small border around the edge. 
• Remove the other cake from the pan and carefully place on top of the jam layer.

Make and Add the Ganache

• Place the chocolate in a small bowl.
  12 ounces chopped dark chocolate
• Heat the cream until simmering and pour over the chocolate. Wait about 30 seconds to 1 minute to allow the chocolate to melt. Stir until smooth. Blend in the espresso powder.
  ¾ cup heavy cream, 1½ teaspoons instant espresso powder
• Let the ganache cool until it reaches spreading consistency. This makes enough to ice the entire outside of the cake, or you can just add it to the top depending on the desired look.
• Refrigerate cake until ready to serve.