1 (8 1/2 oz.) pkg. chocolate wafer cookies, crushed
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, divided
2 (1 oz.) sq. semi-sweet chocolate, melted
1 1/3 c. sour cream, divided
1/3 c. firmly packed brown sugar
1 tbsp. all-purpose flour
1/4 c. chopped pecans
5 oz. cream cheese, softened
1/4 tsp. almond extract

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

Combine 1 (8 ounce) 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 (2 ounces) 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 gently over pecan layer.

Bake at 325 degrees for 1 hour. Turn off oven; leave cake in oven 30 minutes. Open oven door and leave cake in oven an additional 30 minutes. Cool; cover and chill at least 8 hours.

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 over boiling water. Reduce heat to low; cook until chocolate melts. Remove from heat and stir in remaining ingredients. Stir until smooth. Spread over cheesecake while glaze is warm.