Chocolate Glazed Triple Layer Cheesecake
|Chocolate wafer cookies||8 1⁄2 Ounce, crushed (1 Package)|
|Commercial sour cream||1 1⁄3 Cup (21.33 tbs), divided|
|All purpose flour||1 Tablespoon|
|Vanilla extract||1 Teaspoon, divided|
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Chopped pecans||1⁄4 Cup (4 tbs)|
|Butter||5 Tablespoon, melted (1/4 Cup Plus 1 Tablespoon)|
|Almond extract||1⁄4 Teaspoon|
|Semi sweet chocolate||2 Ounce, melted (2 Squares, 1 Ounce Each)|
|Cream cheese||16 Ounce, softened (2 Packages, 8 Ounce Each)|
|Sugar||3⁄4 Cup (12 tbs), divided|
|Cream cheese||5 Ounce, softened|
|Chocolate glaze||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
Combine cookie crumbs, 1/4 cup sugar, and butter in a bowl; blend well.
Press on bottom and 2 inches up sides of a 9 inch springform pan.
Combine 1 (8 ounce) package 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 remaining (8 ounce) package cream cheese, brown sugar, and flour; beat until 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 remaining egg, and blend well.
Stir in remaining 1 cup sour cream, 1/4 tea spoon vanilla, and almond extract.
Spoon gently over pecan layer.
Bake at 325° for 1 hour; turn off oven, and leave cheesecake in oven 30 minutes; partially open door of oven, and leave cheesecake in oven an additional 30 minutes.
Let cool to room temperature on a wire rack.
Chill at least 8 hours.
Remove from pan.
Spread warm chocolate glaze over cheesecake.
Garnish with chocolate leaves, if desired.