Heat up the whipping cream on the stovetop. You don't need it to boil, just get it warm enough to melt the chocolate chips in. Once it's warm enough, remove it from heat.

Add in the 1/2 c. chocolate chips and the 1 t. of vanilla. Stir well, until all the chocolate chips have melted.

Put this mixture in a container and let it chill for at least 3 hours or longer. It has to be very cool to be whipped.

While you are waiting for the cream mixture to cool, mix up the cake.

Mix up all the cake ingredients. Flour, sugar, salt, baking soda, cocoa powder, vanilla, oil, and water. Mix together well. Bake in 2 greased 8x8 pans for about 25-30 minutes each at 350F until a toothpick comes out clean.

Let cool completely. Then remove each cake from its pan. Place one on a cake platter or plate.

At this time, whip up the chocolate cream mixture. Add in the cream cheese to that mixture (you may want to warm up the cheese slightly first to prevent lumps) whip together well.

Spread about 1/3 - 1/2 of the cheesecake mixture on top of one of the cakes. Spread evenly for the filling. Add the second cake on top of the filling.

Then spread the remaining cheesecake mixture on top of the cake and down the sides for the "frosting".