Preheat oven to 325 degrees farenheit. Butter 2 springform pans and set aside.
In a large saucepan melt 1/2 cup butter. Remove from heat and stir in 1 cup sugar, 2 eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, 1/4 teaspoon of salt and baking powder. Spread mixture between both springform pans.
In a seperate bowl, beat 32 ounces cream cheese until smooth. Add 1 3/4 cup sugar and beat until blended. Add 7 eggs 1 at a time. Stir in 2 teaspoons vanilla.
Bake at 325 degrees for 1 hour and 15 minutes or until set.
Once cheesecakes are cooled make chocolae ganache topping by melting chocolate chips in heavy cream in a medium saucepan until chocolate has melted. Beat until completely blended. Pour evenly between cheesecakes.