CRUST:

1 (8 oz.) pkg. almond wafer cookies, crushed (2 c. crushed)
1/4 c. sugar
1/3 c. butter, melted

FIRST LAYER:

1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1 egg
1/4 tsp. vanilla
1 1/2 tsp. instant coffee
1 tbsp. hot water
2 oz. semi-sweet chocolate, melted
1/3 c. sour cream

SECOND LAYER:

1 (8 oz.) pkg. cream cheese
1/3 c. packed dark brown sugar
1 tbsp. all-purpose flour
1 egg
1/2 tsp. vanilla

THIRD LAYER:

5 oz. cream cheese
1/2 c. sugar
1 egg
1 c. sour cream
1 tbsp. orange flavoring

CHOCOLATE GLAZE:

4 oz. unsweetened chocolate, melted
3 tbsp. butter, melted
1 3/4 c. sifted powdered sugar
3 tbsp. water
1 tsp. vanilla extract

Preheat oven to 325 degrees. Combine crust ingredients; press into the bottom and 2" up sides of a 9" springform pan; set aside.

For first layer, combine cream cheese and sugar; beat until fluffy. Add egg and vanilla; blend well. Mix instant coffee and hot water together. Add to cream cheese mixture. Stir in melted chocolate and sour cream. Spoon over crust.

For second layer, combine cream cheese, brown sugar and flour; beat until fluffy. Add egg and vanilla; blend well. Spoon gently over first layer.

For third layer, combine cream cheese and sugar; beat until fluffy. Add egg and blend well. Stir in sour cream and orange flavoring. Spoon gently over second layer.

Bake at 325 degrees for 1 hour and 15 minutes. Remove from oven and cool completely. Chill 8 hours. Remove from pan. For chocolate glaze, combine melted chocolate and butter. Blend in powdered sugar, water and vanilla extract. Stir until smooth. Spread over chilled cheesecake.