Desserts Cheesecake: Chocolate 25 by Recipe Cottage

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	Chocolate 25

		Chocolate Glazed Triple Layer Cheesecake 8 1/2 ounces chocolate cookie wafers, crushed (about 2 cups) 3/4 cup sugar, divided 1/4 cup plus 1 tablespoon butter, melted 16 ounces cream cheese, softened and divided 3 eggs, divided 1 teaspoon vanilla, divided 2 ounces semisweet chocolate, melted 1 1/3 cups sour cream, divided 1/3 cup firmly packed dark brown sugar 1 tablespoon all-purpose flour 1/4 cup chopped pecans 5 ounces cream cheese, softened 1/4 teaspoon almond extract 6 ounces semisweet chocolate 1/4 cup butter 3/4 cup powdered sugar, sifted 2 tablespoons water 1 teaspoon vanilla Chocolate leaves, optional Combine cookie crumbs, 1/4 cup sugar and butter in medium bowl. Blend well. Press into the bottom and 2" up sides of 9" springform pan. Set aside. Combine 8 ounces 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 ounces cream cheese, brown sugar and flour. Beat until mixture is 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 egg. Blend well. Stir in remaining 1 cup sour cream, 1/4 teaspoon vanilla and almond extract. Spoon gently over praline layer. Bake at 325 degrees for 1 hour. Turn off oven and leave cheesecake in oven for 30 minutes. Open door of oven and leave cheesecake in oven an additional 30 minutes. Cool. Chill 8 hours. Remove from pan. Spread warm chocolate glaze over cheesecake. Garnish with chocolate leaves, if desired. Combine chocolate and butter in top of double boiler. Cook until melted. Remove from heat. Stir in remaining ingredients. Stir until smooth. Spread over cheesecake while glaze is warm.