1 (8 1/2 oz.) pkg. chocolate wafer cookies, crushed (about 2 c.) (substitute Oreo cookies with filling removed)
3/4 c. sugar, divided
1/4 c. plus 1 tbsp. butter, melted
3 (8 oz.) pkgs. cream cheese, softened, divided
3 eggs, divided
1 tsp. vanilla, divided
2 (1 oz.) sq. 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
1/4 tsp. almond extract
Chocolate Glaze: recipe follows

Combine cookie crumbs, 1/4 cup sugar, and butter in 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) 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 1 (8 ounce) 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 for additional 30 minutes, leaving cheesecake in oven. Cool; chill for 8 hours. Remove from pan. Spread warm chocolate glaze over cheesecake.

CHOCOLATE GLAZE:

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

Combine chocolate and butter in top of double boiler; cook until melted. Remove form heat; stir in remaining ingredients. Stir until smooth. Spread over cheesecake while glaze is still warm.