Preparation:

Step 1: Prepare the Cheesecake Layer

Preheat your oven to 325°F (163°C).

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

Add eggs one at a time, mixing well after each addition.

Stir in the vanilla extract and sour cream until well combined.

Pour the cheesecake batter into a greased and parchment-lined 9-inch round cake pan.

Bake for 30-35 minutes or until the center is just set.

Let the cheesecake cool completely before removing it from the pan. Refrigerate for at least 2 hours.

Step 2: Make the Cake Layers

Preheat your oven to 350°F (177°C). Grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large mixing bowl, cream the butter and sugar until light and fluffy.

Add eggs one at a time, beating well after each addition.

Mix in the melted white German chocolate and vanilla extract.

Alternately add the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry mixture.

Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

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

Step 3: Prepare the Caramel Drizzle

In a saucepan, combine sugar and water over medium heat. Stir until the sugar dissolves.

Increase the heat and let the mixture boil until it turns a golden amber color.

Remove from heat and carefully whisk in the heavy cream (it will bubble vigorously).

Stir in butter and salt until smooth.

Let the caramel cool to room temperature.

Step 4: Assemble the Cake

Place one cake layer on a serving plate and spread a thin layer of caramel drizzle on top.

Carefully place the chilled cheesecake layer on top of the first cake layer.

Add the second cake layer on top of the cheesecake.

Drizzle caramel over the top and sides of the cake, letting it drip down for a dramatic effect.

Step 5: Add the Topping

Sprinkle chopped pecans and almonds (if using) over the caramel.

Add white chocolate shavings for extra elegance.

Refrigerate the cake for at least 1 hour before serving to let the layers set.