Preheat your oven to 350°F (175°C). Grease your favorite baking pan.

In a big mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together, then add in the eggs, milk, oil, and vanilla. Stir until smooth, then gradually mix in the boiling water.

Pour half of the chocolate batter into the prepared pan and set aside the other half. Bake for 30-35 minutes, or until a toothpick comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

While the cake cools, prepare the cheesecake layer by beating the softened cream cheese and sugar until light and fluffy. Add the eggs, vanilla, and sour cream, mixing until just combined.

Spread the cheesecake mixture over the cooled chocolate cake, then pour the remaining chocolate batter on top. Bake for an additional 30-35 minutes until set but still jiggly in the center. Allow to cool completely.

For the peanut butter frosting, beat the softened butter and peanut butter together until smooth. Gradually add in the powdered sugar, heavy cream, and a pinch of salt until a spreadable consistency is reached.

Assemble the cake by placing it on a cake stand or plate, and generously slather the peanut butter frosting on top and around the sides.

Slice, serve, and enjoy with loved ones.