Preheat the oven to 300°F

In a greased, 9-inch springform pan,spread 1/3 of the brownie mix evenly on the bottom. Lay the chocolate cheesecake in the middle,then spread the rest of the batter. Set aside.

In another greased springform pan,spread 1/3 the cake batter evenly on the bottom,then lay vanilla cheesecake on top. Spread the rest of the red velvet batter over the cheesecake and set aside.

In a third springform pan,press 1/3 of the cookie dough evenly on the bottom,the another 1/3 on the sides. Lay the remaining cheesecake in the middle,then cover the rest of the cookie dough and seal the edges.

Bake all 3 filled cakes for 2 hours,or until toothpick inserted in the middle comes out clean.

Chill the cakes overnight in the refrigerator.

Dollop a bit of cream cheese frosting on a serving platter and line the sides with parchment paper.

Add the cookie cake to the platter,then spread the top with a layer of frosting.

Stack the brownie cake on top,then spread another layer of frosting on top.

Finally, place the red velvet cake on top,then frost the top and sides evenly.

Add the chocolate ganache to a squeeze bottle,then decorate the top of the cake,working your way around the top edge of the cake to make a drip pattern. Squeeze more ganache over the top and spread evenly to cover.

Decorate the lower part of the cake by pressing the chocolate chunks into the sides.

Slice and serve.

Enjoy!