CHEESECAKE:
1 1/4 pounds bar cream cheese (20 oz), room temperature
3/4 cups sugar
1/2 tablespoon vanilla extract
1/4 teaspoon coarse salt
2 large eggs
1/2 cup sour cream

CAKE:
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large or large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee

FROSTING:
8 ounces cream cheese
3 cups confectioners' sugar (more or less, depending on consistency, your preference)
3/4 teaspoon salt
1 1/2 cups creamy peanut butter (not natural)
1 teaspoon pure vanilla extract
3/4 cup heavy cream (more or less, depending on consistency, your preference)