Preheat your oven to 350°F (175°C).

Grease and flour two 9-inch round cake pans.

In a mixing bowl, beat the cream cheese and granulated sugar until smooth.

Add the egg and vanilla extract, mixing until well combined.

Set aside.

In a small saucepan, melt the chopped German chocolate and butter over low heat, stirring until smooth. Remove from heat and let cool slightly.

In a large mixing bowl, combine the granulated sugar, brown sugar, and egg yolks. Beat until light and fluffy.

Stir in the melted chocolate mixture and vanilla extract.

In another bowl, mix the flour, baking powder, baking soda, and salt.

Gradually add the flour mixture to the chocolate mixture, alternating with the buttermilk. Start and end with the flour mixture.

In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.

Pour half of the cake batter into each prepared cake pan.

Add half of the cheesecake mixture on top of the batter in each pan.

Top with the remaining cake batter, spreading it over the cheesecake layer.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.

In a small saucepan, melt the German chocolate and butter over low heat, stirring until smooth. Remove from heat and let it cool slightly.

In a mixing bowl, combine the powdered sugar, milk, and vanilla extract. Gradually add the melted chocolate mixture, mixing until smooth and well combined.

Place one cake layer on a serving platter. Spread a layer of frosting on top.

Add the second cake layer and frost the top and sides of the cake with the remaining frosting.

Slice and enjoy your White German Chocolate Cake with a Cheesecake Center!

Enjoy this delightful cake at your next gathering!