Ingredients:
***Cheesecake***
24 ounces cream cheese,
softened and cut into chunks
1/2 cup sugar
2 eggs
1/4 cup sour
cream
1 teaspoon vanilla
***Chocolate Cake***
4 ounces unsweetened
chocolate
1/2 cup butter
2 cups sugar
4 eggs
2 teaspoons
vanilla
1 1/2 cup flour
***Chocolate Glaze***
1/2 cup semisweet chocolate chips
2
tablespoons whipping cream
***German Chocolate Topping***
2 egg yolks
2/3 cup
sugar
1/3 cup butter, cut into small pieces
2/3 cup whipping
cream
1 teaspoon vanilla
1 cup flaked coconut
1 cup chopped
pecans
***Garnish***
Whipping
cream
Directions:
For Cheesecake: In
bowl of electric mixer or in food processor fitted with metal blade, blend
cream cheese, sugar, eggs, sour cream and vanilla extract until smooth.
Set aside.
For Chocolate Cake: In large microwave safe bowl,
combine chocolate and butter. Microwave on HIGH (100%) power for 2 to 3
minutes, or until just melted. Cool slightly. With fork, beat in sugar,
eggs and vanilla extract until smooth. Add flour and mix until blended.
Spoon into well-greased 9 1/2-inch springform pan, spreading evenly.
Carefully, spread cheese mixture evenly over top of chocolate batter.
Bake in preheated 425 degree oven for 15 minutes. Reduce oven
temperature to 350 degrees and continue baking 55 to 60 minutes. Turn oven
off, open oven door and let cake cool completely to room temperature in
oven. Refrigerate until well chilled.
Remove sides from
springform. Invert cake onto serving plate, so cheesecake is on bottom and
chocolate cake is on top. Spread sides with Chocolate Glaze. Spread top
evenly with German Chocolate Topping. Refrigerate until serving time.
Garnish with whipped cream if desired.
For Chocolate Glaze: In
small microwave-safe bowl combine chocolate chips with whipping cream.
Microwave on HIGH power for 45 to 60 seconds. Beat until smooth. Spread on
sides of cheesecake.
For German Chocolate Topping: In small
microwave-safe bowl, beat egg yolks. Stir in sugar, butter and whipping
cream. Microwave on HIGH power 4 minutes, stirring every minute. Remove
from microwave and stir in vanilla extract. Stir in coconut and pecans
until well blended. Refrigerate until mixture is of spreading consistency.
Spread on top of the
cheesecake.
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