This recipe is from the Cheesecake Factory and shared by Jeanne of the Bliss Blog

Cheesecake
24 oz. cream cheese, softened and cut into chunks
1/2 C. granulated sugar
2 eggs
1/4 C. dairy sour cream
1 tsp. vanilla extract

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.

Chocolate Cake
4 oz. unsweetened chocolate
1/2 C. (1 stick) butter
2 C. granulated sugar
4 eggs
2 tsp. vanilla extract
1 1/2 C. all-purpose flour
Chocolate Glaze for sides (see below)
German Chocolate Topping (see below)
Whipped cream for garnish (optional)

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 425ºF oven for 15 minutes.

Reduce oven temperature to 350ºF 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.

Chocolate Glaze
1/2 C. semisweet chocolate chips
2 T. whipping cream

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.

German Chocolate Topping
2 egg yolks
2/3 C. granulated sugar
1/3 C. butter, cut into small pieces
2/3 C. whipping cream
1 tsp. vanilla extract
1 C. flaked coconut
1 C. chopped pecans

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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