1. Preheat your oven to 325°F (163°C) and line the bottom of a 9-inch springform pan with parchment paper.
2. In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
3. Add the eggs, one at a time, beating well after each addition.
4. Mix in the sour cream, orange zest, orange juice, and vanilla extract until well combined.
5. Pour the cheesecake batter into the prepared pan and bake for 50-60 minutes, or until the center is set.
6. Allow the cheesecake to cool completely in the pan, then refrigerate for at least 4 hours or overnight.
Chocolate Cake Layers:
1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the milk, vegetable oil, eggs, and vanilla extract, and mix until well combined.
4. Stir in the boiling water until the batter is smooth (the batter will be thin).
5. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Chocolate Ganache:
1. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
2. Place the chopped dark chocolate in a bowl.
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