Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until combined.

Add in the eggs, milk, oil, and vanilla. Mix on medium speed for about 2 minutes, then stir in the boiling water until well blended.

Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean.

Allow them to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

While the cakes cool, beat the cream cheese until smooth. Gradually add in the sugar, followed by the eggs, vanilla, and peppermint extracts.

Blend until creamy. Optionally, add green food coloring.

Pour the cheesecake mixture into a greased 9-inch cake pan and bake at 325°F (160°C) for about an hour, or until the center is slightly jiggly but set.

Allow it to cool completely.

Place one chocolate cake layer on your serving plate. Spread a layer of cheesecake on top, followed by the second chocolate cake layer.

To make the whipped topping, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.

Spread or pipe the whipped topping over the top of your cake and garnish with chocolate shavings or mint leaves.