1. Prepare the pan and preheat the oven
Preheat your oven to 350°F (175°C). Line the bottom of a springform pan with parchment paper and lightly coat with non-stick spray.

2. Make the flourless cake base
Melt the butter and chocolate chips together in 20-second microwave intervals, stirring each time until smooth. Whisk in the eggs, sugar, and sifted cocoa powder until well combined. Pour into the prepared pan but do not bake yet.

3. Prepare the cheesecake batter
Beat softened cream cheese until fluffy. Add sugar and mix until smooth. Add eggs one at a time, mixing well after each addition. Melt the chocolate and slowly mix it into the cream cheese mixture.

4. Combine and bake
Pour the cheesecake batter over the flourless cake base. Bake for 50–60 minutes until set but slightly jiggly in the center. Turn off the oven, crack the door, and cool inside for 30 minutes.

5. Chill the cheesecake
Cool completely at room temperature, then refrigerate for at least 2 hours until firm.

6. Make the chocolate mousse
Whip heavy cream until stiff peaks form. Melt chocolate chips, let cool slightly, then fold into the whipped cream until smooth. Spread evenly over the chilled cheesecake.

7. Prepare the ganache glaze
Melt butter and chocolate chips together until smooth. Stir in corn syrup. Pour over the mousse layer and smooth evenly.

8. Set and serve
Chill for 1 hour until the ganache is set. Remove from the springform pan, slice, and serve cold. Enjoy this decadent, multi-layered chocolate masterpiece!