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Prepare pans: Line two 9×13 cake pans with foil and lightly coat with nonstick cooking spray.
Heat oven to 350°F.
Make wafers: Combine flour, cocoa powders, sugar, salt, and baking powder in a food processor. Add butter and mix until powdery. Add egg and vanilla, mix until dough clumps.
Roll dough between parchment paper until thin, freeze for 5 minutes, then cut and place in prepared pans.
Bake wafers for 10 minutes.
Make cheesecake batter: Blend sugar and cream cheese until smooth, add eggs one at a time, then sour cream and vanilla.
Divide batter in half. Mix melted chocolate into one half and espresso powder with molasses into the other half.
Pour each batter into prepared pans and bake for 15 to 18 minutes until set but slightly jiggly.
Cool cheesecakes completely.
Assemble the cheesecake: Remove cheesecakes from pans, trim edges, and stack layers.
Finish: Melt chocolate, cream, and corn syrup, whisk until smooth, then pour over cheesecake.
Refrigerate until needed and serve with a wet serrated knife.