Beat the cream cheese until smooth, then add the egg and egg yolk and mix until combined.

Sift in the powdered sugar and cocoa powder, mixing until smooth. Set aside.

Preheat the oven and prepare a springform pan.

Whisk together the dry ingredients in a bowl.

Cream the sugar and butter, then add the eggs and vanilla.

Alternate adding the dry ingredients and buttermilk to the wet ingredients, then mix in the coffee.

Pour the batter into the pan, then spread the cream cheese filling over the top.

Bake and let cool before chilling in the fridge.

Place the chocolate in a bowl.

Heat the cream until steaming, then pour it over the chocolate and mix until smooth.

Let the ganache cool slightly before pouring it over the cooled cake.

Once the cake has chilled, remove it from the pan and place it on a serving plate.

Pour the ganache over the top and spread it evenly.

Chill the cake to set the ganache, then sprinkle with chocolate shavings and sea salt before serving.