Preheat your oven to 350°F (175°C). Grease a round cake pan with butter and line the bottom with parchment paper.

In a large mixing bowl, combine flour, sugar, baking powder, and salt.

Add butter, eggs, milk, and vanilla extract. Beat on medium speed until smooth and well combined.

Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick comes out clean. Let it cool completely.

In a bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until combined.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold in the whipped cream into the cream cheese mixture until well combined.

Cut the cooled sponge cake horizontally in half to create two layers. Place one layer on a serving dish.

Spread half of the cheesecake filling over the first layer of cake.

Place the second layer on top and spread the remaining filling on top of that layer. Refrigerate for 2 hours to let it set.

In a small saucepan, heat the heavy cream over medium heat until just boiling. Remove from heat and pour over the chocolate chips in a bowl. Let it sit for 2-3 minutes, then stir until smooth.

Pour the chocolate ganache over the cheesecake, allowing it to drizzle down the sides. Chill until ready to serve.