Preheat oven to 350 degrees. Spray 6 8-inch round cake pans with non-stick
cooking spray and line the bottom of each pan with a circle of parchment paper.

Mix wet ingredients and then add all the dry ingredients and stir to combine until just mixed but smooth. Do not overmix.

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

Set cake aside to let it cool in the pans for 30 minutes to an hour, and
then drag a knife along the outside of the cake to make sure it isn’t sticking to the pan at all before removing the cake from the pan.

Level the cakes using a leveler to remove the curved top. Toss top, or use
in another recipe like cake pops or cake truffles.

Cream together cream cheese and sugar until smooth, with a hand-held
mixer. Add in pumpkin, vanilla, and spices and mix again until completely smooth.

In a standing mixer, using a separate mixing bowl, whip heavy cream until thick. Stir whipped cream into the cream cheese and sugar mixture 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.

To make the ganache, heat heavy whipping cream with chocolate chips
over medium heat, while stirring frequently. Remove from burner and
let cool.

To assemble the cake, start with one of the layers top side down on a
cake plate. Add a small amount of ganache over the cake layer, and then add the cheesecake layer. 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 and
then top with the remaining cake layer, top side down, and finish by pouring ganache over the cake as desired.

Optional toppings to add to the top of the cake: walnuts, caramel, pecans,
chocolate ganache, etc.