Preparation:

Step 1: Make the Cheesecake Layer

Preheat your oven to 325°F (163°C). In a medium-sized mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the peppermint extract and eggs, mixing until fully combined. If you prefer a mintier look, add a few drops of green food coloring to give the cheesecake layer a vibrant mint hue. Pour the cheesecake batter into a lined 9-inch pan, ensuring it is spread evenly. Bake for 30-35 minutes, or until the center is set and slightly firm. Remove from the oven and cool completely at room temperature.

Step 2: Make the Cake Layers

Prepare the chocolate cake mix according to the instructions on the box. Divide the batter evenly between two 9-inch cake pans and bake according to the package directions. Once done, remove the cakes from the oven and allow them to cool completely before assembly.

Step 3: Prepare the Chocolate Ganache

In a small saucepan, heat the heavy cream over medium heat until it reaches a simmer. Remove from heat and pour it over the semi-sweet chocolate chips in a heatproof bowl. Let the mixture sit for 2-3 minutes, then stir until smooth and glossy. Set the ganache aside to cool slightly, allowing it to thicken a bit before pouring it onto the cake.

Step 4: Whipped Frosting

In a mixing bowl, whip the heavy whipping cream, powdered sugar, and peppermint extract together until soft peaks form. Be careful not to over-whip, as you want a smooth, spreadable texture.

Step 5: Assemble the Cake

Place one chocolate cake layer on a serving plate. Gently spread the mint cheesecake layer over the top of the first cake layer. Then, add the second chocolate cake layer on top. Pour the cooled chocolate ganache over the entire cake, spreading it evenly across the top. Use the whipped frosting to frost the sides of the cake for a beautiful finish.