This has to be one of the world's best cheese cakes! Takes some time but its worth it.

2 c. Oreo cookie crumbs
3/4 c. sugar
5 tbsp. butter, melted
3 (8 oz.) cream cheese, softened
3 eggs
1 tsp. vanilla
1/4 c. semi-sweet chocolate chips, melted
1 1/2 c. sour cream, divided
1/3 c. firmly packed brown sugar
1 tbsp. flour
1/3 c. chopped pecans
1 tsp. almond extract

Preparation: Preheat oven to 325 degrees.

Combine 2 cups Oreo cookie crumbs, 1/4 cup sugar, and 5 tablespoons melted butter in a medium bowl. Blend well. Press into the bottom of a buttered 9 inch springform pan. Foil outside of pan. Set aside.

Combine 1 (8 ounce) cream cheese and 1/4 cup sugar. Beat until fluffy. Add 1 egg and 1/2 teaspoon vanilla. Blend well. Stir in melted chocolate and 1/2 cup sour cream. Spoon over crust. Combine 1 (8 ounce) cream cheese, 1/3 cup firmly packed brown sugar, and 1 teaspoon flour. Beat until fluffy. Add 1 egg and 1/2 teaspoon vanilla. Blend well. Stir in pecans. Spoon over the chocolate layer.

Combine 1 (8 ounce) cream cheese and 1/4 cup sugar. Beat until fluffy. Add 1 egg, 1 cup sour cream, and 1 teaspoon almond extract. Spoon gently over the praline layer.

Bake at 325 degrees for 1 hour. Turn off oven and leave cheese cake in oven for 30 minutes. Open door of oven and leave cheese cake in oven an additional 30 minutes. Cool. Chill 8 hours. Remove from pan and spread warm chocolate glaze.

CHOCOLATE GLAZE:

3/4 c. semi-sweet chocolate chips
1/4 c. butter
3/4 c. powdered sugar
2 tbsp. water
1 tsp. almond extract

Preparation: combine chocolate and butter in top of a double boiler. Cook until melted. Remove from heat. Stir in remaining ingredients. Stir until smooth. Spread over cheese cake while glaze is warm. Refrigerate.