1 (8 1/2 oz.) pkg. chocolate wafer cookies, crushed (about 2 c.)
3/4 c. sugar, divided
1/4 c. plus 1 tbsp. butter, melted
2 (8 oz.) pkgs. cream cheese, softened and divided
3 eggs
1 tsp. vanilla extract, divided
2 (1 oz.) sqs. semi-sweet chocolate, melted
1 1/3 c. sour cream, divided
1/3 c. firmly packed dark brown sugar
1 tbsp. all-purpose flour
1/4 c. chopped pecans
5 oz. cream cheese, softened
1/4 tsp. almond extract
Chocolate Glaze
Chocolate leaves (garnish)

Combine cookie crumbs, 1/4 cup sugar, and butter; blend well. Press onto bottom and 2 inches up sides of a 9 inch spring-form pan. Set aside. Combine 1 (8 ounce) package cream cheese and 1/4 cup sugar; beat at medium speed of an electric mixer until fluffy. Add 1 egg and 1/4 teaspoon vanilla; beat 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; beat well. Stir in pecans. Spoon over chocolate layer. Combine 5 ounces cream cheese and remaining 1/4 cup sugar. Beat until fluffy. Add remaining egg and beat well. Stir in remaining 1 cup sour cream, 1/4 teaspoon vanilla, and almond extract. Spoon over pecan layer.

Bake at 325 degrees for 1 hour. Turn oven off and leave cheesecake in oven 30 minutes; open door of oven and leave cheesecake in oven an additional 30 minutes. Cool. Cover and chill at least 8 hours. Remove from pan. Spread with warm Chocolate Glaze. Garnish, if desired. Yield: 10 to 12 servings.

CHOCOLATE GLAZE:

6 (1 oz.) sqs. semi-sweet chocolate
1/4 c. butter
3/4 c. sifted powdered sugar
2 tbsp. water
1 tsp. vanilla extract

Combine chocolate and butter in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Remove from heat; stir in remaining ingredients. Stir until smooth. Spread over cheesecake while glaze is warm. Yield: Enough for 9 inch cheesecake.