White German Chocolate Cake with a Cheesecake Center

Prepare the Cheesecake Center:
Preheat oven to 325°F (160°C).
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Gradually add the granulated sugar and mix until well combined.
Stir in the vanilla extract.
Add the eggs one at a time, mixing well after each addition.
Stir in the sour cream until the mixture is smooth.
Prepare the White German Chocolate Cake:
Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
In a separate bowl, combine the buttermilk, softened butter, eggs, and vanilla extract. Mix well.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
Gently fold in the melted white chocolate until evenly distributed.
Assemble and Bake:
Pour half of the cake batter into the prepared springform pan.
Carefully pour the cheesecake batter over the cake batter in the pan.
Gently pour the remaining cake batter over the cheesecake layer, spreading evenly.
Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. If the top of the cake starts to brown too quickly, you can loosely cover it with foil.
Let the cake cool in the pan for 10-15 minutes before releasing it from the springform pan. Transfer to a wire rack to cool completely.
Prepare the Coconut-Pecan Frosting: