German Chocolate Cheesecake

OK. I chose this recipe because it seemed like it might be a bit of a challenge for me. There were no hard to find ingredients, but there were four separate layers if you will to make this. The first step was a basic cheesecake whip up in the mixer - very easy! Next step - a basic chocolate cake recipe. I poured the chocolate cake mix and then the cheesecake mixture into my Pam sprayed springform pan. At this point I felt this may not have been too big of a challenge (more on that soon). I followed the baking time and temp. instructions exactly. When I opened the oven, I was disappointed to see the top had three major cracks! Then I realize that the ingredients did not call for any chocolate to be added to the basic cheesecake layer - this was a huge oversight when I chose this particular recipe! After the cooling process, I took off the sides of the springform pan. The bottom section, chocolate cake portion was very dry and dark looking. I let it cool and refrigerated it. The next afternoon I took on the chocolate glaze and German chocolate topping. Again these were basic easy steps to take.  After refrigerating the cheesecake again, it came time to cut the cake. Total disappointment with the way the layers came out. First off the layers were uneven (thick chocolate on the outside to a thinner layer towards the middle), the obvious original instead of chocolate cheesecake, the dryness of the chocolate cake layer and the runny German chocolate topping. When I tasted the cheesecake, it was mediocre. I have included the recipe below, but I would not recommend making this particular one.

German Chocolate Cheesecake

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
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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.

This recipe from CDKitchen for Cheesecake Factory`s German Chocolate Cheesecake serves/makes 12

http://www.squidoo.com/cheesecake-factory-restaurant-recipes