To make chocolate cake, preheat oven to 350.
Line bottoms of 2 9" round baking pans with parchment paper and spray with cooking spray, set aside.
In large bowl mix together your flour, sugar, cocoa, baking soda and salt.
Add your eggs, buttermilk, butter and vanilla and mix until smooth.
Fold in your hot coffee until a runny batter forms.
Pour into your prepared baking pans and bake for about 30-35 minutes.
Remove from oven and let cool in pans for about 10 minutes before inverting on cooling racks.
Once fully cool, wrap in saran wrap and refrigerate.
To make your Cheesecake preheat your oven to 475.
Fill large pan with about 1/2" of water and spray a 9" springform pan with non-stick cooking spray and wrap bottom in tinfoil.
In large bowl with electric mixer mix your cream cheese until fluffy. Mix in your sugar, sour cream and vanilla until combined.
Mix in 1 egg at a time, making sure to blend after each addition. Fold in your chopped Reese's Peanut Butter Cups.
Pour into your prepared pan and place pan in water dish.
Place in oven and bake for 10 minutes and reduce heat to 350 and continue to bake another 50-60 minutes or until cheesecake is just set.
Remove from oven and let cool, once cool cover and refrigerate at least 4-6 hours if not overnight.
Once cooled trim off about 1/2-1" of the top of the cheesecake to make level and then using a cake leveler or serrated knife split cake in half, chill until ready for use.
Before you begin to construct your cake make your peanut butter butter cream by creaming together your butter and shortening, once fluffy add your peanut butter and vanilla.
Adding one cup at a time add in your powdered sugar until desired consistency is reached, set aside.
Add your dulce de leche to a bowl and add a few tsp of milk to thin out.