• Preheat oven to 350 degrees F. Grease Bundt pan.
• With an electric mixer, beat butter until creamy. Add sugar and eggs and beat until light and fluffy.
• To the mixture, add cocoa, baking soda, vanilla, and salt. Beat. Add half of the flour, then half the sour cream. Mix well. Repeat with remaining flour and sour cream. Slowly pour in coffee and mix until smooth. Pour into a separate bowl and set aside.

For the Cheesecake:

• With an electric mixer, beat cream cheese, vanilla and sugar until light and creamy. Add eggs one at a time, mixing well between each addition.
• Pour half of cake mix in Bundt pan. Pour cheesecake mixture on top. Try not to let it hit the sides. You can scoop if easier. Add the rest of the cake mix. Bake 50 to 60 minutes, until cake is no longer jiggly and toothpick comes out clean in centre.
• Allow to cool 30 to 45 minutes before removing from pan and placing on cooling rack.

For the Ganache:

• Place chocolate in a small bowl. Heat heavy cream to hot but not boiling. Pour over chocolate. Wait a few minutes and then stir until smooth.
• Once cake is completely cooled, Pour ganache on top. Spread with spatula. Place in fridge to set, approximately an hour. Serve with fresh berries, whipped cream, or ice cream.