German Chocolate Cheesecake

Okay, I realize I have totally slacked at keeping up this blog!! In an effort to do better... I copied this recipe from my friend Kylie's blog. I thought it looked heavenly.

Cheesecake Factory
German Chocolate Cheesecake
Cheesecake:
24 oz cream cheese, softened and cut into chunks
1/2 cup sugar
2 eggs
1/4 cup sour cream
1 teaspoon vanilla extract

With an electric mixer or in a food processor, blend together all the ingredients until smooth. Set aside.

Chocolate Cake:
4 ounces unsweetened chocolate
1/2 cup butter
2 cups sugar
4 eggs
2 teaspoons vanilla extract
1 1/2 cups flour

In a large microwave safe bowl, combine chocolate and butter. Microwave on high for 2 to 3 minutes or until just melted. Cool slightly. With fork, beat in sugar, eggs and vanilla until smooth. Add flour and mix until well blended. Spoon into well greased 9 1/2 inch springform pan, spreading evenly. Carefully spread the cheese mixture evenly over the top of the chocolate batter. Bake in a preheated oven at 425 degrees for 15 minutes. Reduce the oven temperature to 350 degrees and continue to bake for 55 to 60 minutes. Turn off oven, open the door and let the cake cool completely to room temperature. Refrigerate until well chilled. Remove the sides from the springform pan and invert the cake onto a serving plate to the cheesecake is on the bottom and the chocolate cake in on top. Spread the sides with the Chocolate Glaze and the top with the German Chocolate Frosting. Refrigerate until serving time. Garnish with whipped cream if desired.

Chocolate Glaze:
1/2 cup chocolate chips
2 Tablespoons whipping cream

In a small microwave safe bowl combine the chocolate chips with the whipping cream and microwave on high for 45-60 seconds. Beat until smooth. Spread on sides of cheesecake.

German Chocolate Frosting:
2 egg yolks
2/3 cups sugar
1/3 cup butter, cut into small pieces
2/3 cup whipping cream
1 teaspoon vanilla extract
1 cup flaked coconut
1 cup chopped pecans

In a small microwave safe bowl, beat egg yolks. Stir in sugar, butter and whipping cream. Microwave on high 4 minutes, stirring every minutes. Remove from microwave ans stir in vanilla extract. Stir in pecans and coconut. Refrigerate until mixture is of spreading consistency. Spread on top of cheesecake.