1 (8 1/2 oz.) pkg. chocolate wafer cookies, place in food processor & make crumbs
1/4 c. sugar, add to cookie crumbs, mix
1/4 c. + 1 tbsp. butter (butter), melted

Add to crumbs and process to blend well. Press into 9 inch springform pan, bottom and up 2 inches on sides.

INGREDIENTS FOR THE 3 LAYERS OF CHEESECAKE:

1/2 c. sugar
3 (8 oz.) pkgs. cream cheese, room temp. (you will use 2 of the 8 oz. pkgs. & 5 oz. of the third pkg.)
3 eggs
1 tsp. vanilla
1 tsp. almond extract
2 (1 oz.) sq. semi-sweet chocolate, melted
1 1/3 c. sour cream
1/3 c. firmly packed brown sugar
1 tbsp. flour
1/4 c. finely chopped pecans

INGREDIENTS FOR CHOCOLATE GLAZE:

6 sq. semi-sweet chocolate
1/4 c. butter
3/4 c. sifted powdered sugar
1 tsp. vanilla
2 tbsp. water

Combine 1 (8 ounce) package of cream cheese, 1/4 cup sugar and beat until fluffy. Add 1 egg and 1/4 teaspoon vanilla, beat smooth. Stir in melted chocolate and 1/3 cup sour cream. Spoon over chocolate cookie crust, carefully.

2ND LAYER: Combine 1 (8 ounce) package cream cheese, brown sugar and flour. Beat fluffy. Add 1 egg and 1/2 teaspoon vanilla, blend well. Stir in pecans. Spoon carefully over chocolate layer.

3RD LAYER: Combine 5 ounces cream cheese, the remaining 1/4 cup sugar, beat fluffy. Add 1 egg, blend well. Stir in remaining 1 cup sour cream, 1/4 teaspoon vanilla and 1/4 teaspoon almond extract. Spoon over pecan layer. Bake at 325 degrees for 1 hour, turn off oven and leave in 30 minutes. Open oven door and leave cake in 30 minutes longer. Cool on wire rack. Chill at least 8 hours before adding glaze. Remove from pan and place on plate. Spread warm glaze on cake. (Directions for glaze follow.)

DIRECTIONS FOR CHOCOLATE GLAZE:

Combine 6 squares semi-sweet chocolate, 1/4 cup butter in top of double boiler over hot water - do not let water boil, it "cooks" chocolate - until chocolate-butter melts. Remove from heat and stir in remaining ingredients (3/4 cup sifted powdered sugar, 1 teaspoon vanilla and 2 tablespoons water). Stir until smooth. Spread over cake while glaze is warm. Chill to set up glaze - cuts easier. Cut with sharp knife, washing and drying it after cutting each side of each slice to keep it from "crumbling".

LOWER CALORIE IDEA: Lite cream cheese and lite sour cream may be used.

To make the cake look especially pretty, place white chocolate mint melties around edge so that each serving piece has one piece.