8 1/2 oz Chocolate wafer cookies;
-crushed 3/4 c Sugar; divided
1/4 c Butter or margarine; melted
16 oz Cream cheese; soften
-ed/divided 3 Eggs
1 ts Vanilla extract; divided
2 oz Semi sweet chocolate squares
Melted 1 1/3 c Sour cream; divided
1/3 c Dark brown sugar; firm packe
-d 1 tb All-purpose flour
1/4 c Pecans; chopped
5 oz Cream cheese; softened
1/4 ts Almond extract
Chocoate leaves (optional) Chocolate glaze: 6 oz Semisweet chocolate squares
1/4 c Butter or margarine
3/4 c Powdered sugar; sifted
2 tb Water
1 ts Vanilla extract
Recipe by: Southern Living
Combine cookie crumbs, 1/4 cup sugar, and butter in a bowl; blend well. Press on bottom and 2 inches up sides of a 9-inch springform pan. Set aside.
Combine 1 (8-ounce) package cream cheese and 1/4 cup 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 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 remaining egg, and blend well. Stir in remaining 1 cup sour cream, 1/4 teaspoon vanilla, and almond extract. Spoon gently over pecan layer. Bake at 325 degrees for 1 hour; turn oven off, and leave cheesecake in oven 30 minutes; partially open door of oven, and leave cheesecake in oven an additional 30 minutes. Let cool to room temperature on a wire rack. Chill at least 8 hours. Remove from pan. Spread warm chocolate glaze over cheesecake. Garnish with chocolate leaves, if desired. CHOCOLATE GLAZE Combine chocolate and butter in top of a double boiler; bring water to a boil. Reduce heat to low; cook, stirring occasionally, until chocolate melts. Remove from heat; add remaining ingredients, stirring until enough for one 9-inch cheesecake. —–