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Print this Recipe    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.

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