1 (8 1/2 oz.) pkg. chocolate wafer cookies, crushed (about 2 c.)
3/4 c. sugar, divided
1/4 c. plus 1 tbsp. butter, melted
2 (8 oz.) pkg. & 5 oz. cream cheese, softened, divided
3 eggs, divided
1 tsp. vanilla extract, divided
2 (1 oz.) sq. semi-sweet chocolate, melted
1 1/3 c. sour cream, divided
1/3 c. firmly packed dark brown sugar
1/4 tsp. almond extract
1 tbsp. flour
1/4 c. pecans

Preheat oven to 325 degrees. Combine cookie crumbs, 1/4 cup sugar and melted butter. Blend well. Press onto the bottom and 2 inches up the sides of a 9 inch springform pan; set aside.

In a bowl, 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 and 1/3 cup sour cream. Spoon over chocolate crust.

Combine 1 (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 ounce cream cheese and 1/4 cup sugar. Beat until fluffy. Add 1 egg; beat well. Stir in 1 cup sour cream, 1/4 teaspoon vanilla and the almond extract. Spoon gently over the pecan layer. Bake 1 hour. Turn oven off and leave cheesecake in oven for 30 minutes. Open door of oven and leave cheesecake in oven for 30 minutes more. Cool.

Cover and chill for at least 8 hours. Remove from pan and spread warm chocolate glaze over cheesecake. Makes 10-12 servings.

CHOCOLATE GLAZE:

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

In the top of a double boiler, combine chocolate and butter. Bring to boil. Reduce heat to low and cook until chocolate melts. Remove from heat and stir in confectioners' sugar, water and vanilla. Stir until smooth. Spread over cheesecake while glaze is warm. Makes enough for one 9 inch cheesecake.