for Cheesecake :24 oz cream cheese, softened and cut
into chunks
½ cup granulated sugar
2 eggs
¼ cup dairy sour cream
1 tspn vanilla extract
for Chocolate Cake : 4 oz unsweetened chocolate
½ cup (1 stick) butter
2 cup granulated sugar
4 eggs
2 tspn vanilla extract
1 ½ cups all-purpose flour
1 qty Chocolate Glaze for sides
1 qty German Chocolate Topping
whipped cream for garnish (optional)
for Chocolate Glaze :½ cup semisweet chocolate chips
2 tbsp whipping cream
for German Chocolate Topping : 2 egg yolks
2/3 cup granulated sugar
1/3 cup butter, cut into small pieces
2/3 cup whipping cream
1 tspn vanilla extract
1 cup flaked coconut
1 cup chopped pecans
For Cheesecake : On bowl of electric mixer or in food processor
fitted with metal blade, blend together 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 ½" springform pan,
spreading evenly. Carefully, spread cheese mixture evenly over top of chocolate
batter. Bake in preheated 425°F oven for 15 minutes.
Reduce oven temperature to 350°F 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 extractbsp Stir in coconut and pecans until well blended. Refrigerate
until mixture is of spreading consistency. Spread on top of the cheesecake.
