1 (8 1/2 oz.) pkg. chocolate wafer cookies crushed (about 2 c.)
3/4 c. sugar, divided
1/4 c. 1 tbsp. butter, melted
2 (8 oz.) and 5 oz. pkg. cream cheese, softened and divided
3 eggs, divided
1 tsp. vanilla, 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. flour
1/4 c. chopped pecans
5 oz. cream cheese, softened
1/4 tsp. almond extract
Chocolate Glaze (recipe follows)

Combine cookie crumbs, 1/4 cup sugar and butter in a medium bowl; blend well. Press into the bottom and 2 inches up sides of a 9 inch springform pan. Set aside.

Combine 1 (8 ounce) package of 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 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 325 degrees for 1 hour; turn off oven, and leave cheesecake in oven for 30 minutes; open door of oven and leave cheesecake in oven for an additional 30 minutes. Cool. Chill 8 hours. Remove from pan. Spread warm chocolate glaze over cheesecake.

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