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

CHOCOLATE GLAZE:

6 sq. (1 oz.) semisweet chocolate
1/4 c. butter
3/4 c. powdered sugar, sifted
2 tbsp. water
1 tsp. vanilla extract

Cake: Combine cookie crumbs, 1/4 cup sugar and butter and blend well. Press into bottom and 2 inches up the sides of 9 inch springform pan. Set aside.

Combine 1 (8 oz.) pkg. cream cheese and 1/4 cup sugar; beating until fluffy. Add 1 egg and 1/4 tsp. vanilla; blend well. Stir in melted chocolate and 1/3 cup sour cream. Pour over chocolate crust.

Combine remaining package cream cheese, brown sugar and flour, beating until fluffy. Add 1 egg and 1/2 teaspoon vanilla, blending well. Stir in pecans. Spoon mixture gently over chocolate layer.

Combine 5 ounces cream cheese and remaining 1/4 cup sugar, beating until fluffy. Add egg and blend well. Stir in remaining 1 cup sour cream, 1/4 tsp. vanilla and almond extract. Spoon this mixture gently over pecan layer.

Bake at 325 degrees for 1 hour; turn off oven and leave cheese cake in oven for 30 minutes with door closed. Open oven door and leave cake in an additional 30 minutes. Cool and chill 8 hours. Remove from pan and spread with warm chocolate glaze. Serves 10 to 12.

Glaze: Combine chocolate and butter in top of double boiler and cook until melted. Remove from heat, stir in remaining ingredients. Stir until smooth. Spread warm glaze over cheesecake. Recipe contains no more than 5, 000 calories per serving.