Preheat oven to 350 degrees F. Spray two 8-inch round cake pans with nonstick baking spray and line the bottom of each pan with a circle of parchment paper.

Add the hot water, sugar, oil, eggs, and vanilla extract to a large mixing bowl. Whisk to combine.

Divide batter evenly between the two cake pans and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.

Remove the cakes from the oven and let cool in the pans for 30 minutes to an hour.

Turn the cake out onto a wire rack and level the tops of the cakes using a leveler to remove the curved top.

Cream together cream cheese and sugar until smooth, with a hand mixer on medium speed.

Add in pumpkin, vanilla, and spices. Beat until incorporated.

Using a separate mixing bowl, whip heavy cream until stiff peaks form.

Add the whipped cream into the cream cheese and sugar mixture and fold with a spatula until smooth.

Spray a 9-inch cake pan with non-stick cooking spray and place a parchment circle on the bottom of the pan.

Pour the cheesecake batter into the pan and spread out evenly.

Refrigerate the cheesecake layer for 4 hours or overnight and then put in the freezer for 20 minutes before assembling the cake.

Add the heavy whipping cream and chocolate chips to a medium saucepan and place over medium heat. Let it melt together while stirring frequently. Remove from the heat and let cool.

Add the first cake layer top side down on a cake plate.

Add a small amount of ganache over the cake layer.

Add the cheesecake layer on top of the ganache. With a knife, scrape away any excess cheesecake layer that hangs over the cake, so it is even with the cake.

Add a small amount of ganache to the top of the cheesecake layer.

Top with the remaining cake layer, top side down, and finish by pouring ganache over the cake.