Preheat oven to 350 degrees Fahrenheit and grease a 9x13" cake pan.

To make the chocolate cake layer: Add 1/2 c. milk to a bowl and stir in 1 tsp. baking soda until dissolved.

In the bowl of an electric mixer, cream together shortening, sugar, egg, and vanilla.

In a separate bowl, stir together salt, flour, and baking cocoa.

Add half the flour mixture, half the milk, and half the boiling water, alternately, in that order, to the mixing bowl, scraping down the sides and mixing in between. Repeat with remaining half of flour mixture, milk and boiling water, mixing in between, until fully incorporated.

Pour batter into prepared pan, spread evenly, and bake for approximately 12 minutes, or just until a toothpick inserted into the middle comes out clean.

Allow that layer to cool for about 15 minutes, then make the chocolate cheesecake layer. Reduce the oven heat to 300 degrees Fahrenheit for the cheesecake layer.

To make the cheesecake layer, in the bowl of an electric mixer, cream together softened cream cheese, sour cream, sugar, vanilla and egg. Mix in melted chocolate chips, scraping down the sides and ensuring it all gets incorporated evenly. Pour and spread this evenly over the baked chocolate cake layer, return it to the oven on 300 degrees Fahrenheit, and bake for approximately 52 minutes, or just until the cheesecake is set. Allow this to cool in the fridge for at least half an hour, then make the chocolate ganache by melting 1/4 c. chocolate chips and 1/4 c. heavy cream together (over stove top on low heat), stirring constantly, until smooth. Pour and spread over cheesecake layer. Sprinkle with chocolate sprinkles or mini chocolate chips. Let it cool completely in the fridge for at least a few hours before serving. Tastes the best when fully chilled!