1 8 1/2 ounce package chocolate wafer cookies, crushed
3/4 cup sugar, divided
1/4 cup + 1 tablespoon butter, melted
2 8 ounce packages cream cheese, softened and divided
3 eggs, divided
1 teaspoon vanilla, divided
2 1 ounce squares semisweet chocolate, melted
1 1/3 cups sour cream, divided
1/3 cup dark brown sugar, firmly packed
1 tablespoon all purpose flour
1/4 cup pecans, chopped
5 ounces cream cheese, softened
1/4 teaspoon almond extract
chocolate glaze, recipe follows
chocolate leaves, optional
Combine cookie crumbs, 1/4 cup sugar and butter in medium bowl; blend well. Press into the bottom and 2 inch up sides of 9 inch springform pan. Set aside. Combine 1 8 ounce package cream cheese and 1/4 sugar; beat until fluffy. Add 1 egg and 1/4 teaspoon vanilla; blend well. Stir in melted chocolate and 1/3 cup sour cream. Spoon over chocolate crust. Combine remaining 8 ounce package cream cheese, brown sugar and flour; beat until mixture is fluffy. Add 1 egg and 1/2 teaspoon vanilla; blend well. Stir in pecans. Spoon gently over chocolate layer. Combine 5 ounces cream cheese and remaining 1/4 cup sugar; beat until fluffy. Add egg; blend well. Stir in remaining 1 cup sour cream, 1/4 teaspoon vanilla and almond extract. Spoon gently over praline layer. Bake at 325F for 1 hour; turn off oven and leave cheesecake in oven for 30 minutes; open door of oven and leave cheesecake in oven an additional 30 minutes. Cool. Chill 8 hours. Remove from pan. Spread warm chocolate glaze over cheesecake. Garnish with chocolate leaves, if desired. 10 to 12 servings.
Chocolate Glaze
6 1 ounce squares semisweet chocolate
1/4 cup butter
3/4 cup powdered sugar, sifted
2 tablespoons water
1 teaspoon vanilla
Combine chocolate and butter in top of double boiler; cook until melted. Remove from heat; stir in remaining ingredients. Stir until smooth. Spread over cheesecake while glaze is warm. Makes enough for one 9 inch cheesecake.
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