2 c. crushed chocolate wafer cookies (Coco Snaps work good)
3/4 c. sugar, divided
1/4 c. plus 1 tbsp. butter, melted
2 (8 oz.) pkg. cream cheese, softened and divided
3 eggs
1 tsp. vanilla extract, divided
2 (1 oz.) squares 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 (below)

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

Combine 1 (8 oz.) package cream cheese and 1/4 cup sugar; beat at medium speed 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 oz. 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 oz. 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 1/4 teaspoon 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 refrigerate at least 8 hours. Remove from pan and spread with warm chocolate glaze and garnish with chocolate leaves or curls, if desired.

CHOCOLATE GLAZE:

Combine 6 oz. semi-sweet chocolate and 1/4 cup butter in top of double boiler and cook until chocolate melts. Remove from heat and add 3/4 cup powdered sugar, 2 tablespoons water and 1 teaspoon vanilla. Stir until smooth, spread over cheese cake.

I make two of these at Christmas and can feed the family and friends for the whole holidays.