Chocolate Pecan Cheesecake

Chocolate Pecan Cheesecake Crust:

1 package chocolate wafer cookies, crushed (about 2 c.)

1/4 cup granulated sugar

1/4 cup plus 1 Tbsp. butter, melted

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

Filling:

2 (8 oz) pkgs. cream cheese, softened

3 eggs at room temperature

1/2 cup granulated sugar

1 tsp. vanilla

2 (1 oz) squares semisweet chocolate, melted

1 and 1/3 cups sour cream

1/3 cup dark brown sugar, firmly packed

1 tablespoon all-purpose flour

1/4 cup pecans, chopped

5 oz cream cheese, softened

1/4 tsp. almond extract

Chocolate glaze (recipe follows)

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

Combine remaining 8 oz pkg cream cheese, brown sugar and flour and beat until mixture is fluffy. Add 1 egg and 1/2 tsp. vanilla and blend well. Stir in pecans and spoon over chocolate layer.

Combine 5 oz cream cheese and remaining 1/4 cup sugar; beat until fluffy. Add egg and blend well. Stir in remaining 1 cup sour cream, 1/4 tsp. vanilla and almond extract. Spoon over praline layer.

Bake at 325 degrees for 1 hour. Turn off oven and leave cheesecake in oven for 30 minutes. Open oven door and leave cheesecake in oven an additional 30 minutes. Loosen cake from edge with a sharp knife but do not remove rim. Cool until room temperature and then chill in refrigerator at least 8 hours.

Remove rim of pan before serving. Spread warm chocolate glaze (recipe follows) over cheesecake.

Chocolate Glaze:

6 (1 oz) squares semisweet chocolate

3/4 cup powdered sugar

1/4 cup butter

2 tablespoons water

1 teaspoon vanilla

Combine chocolate and butter in top of double boiler. Heat until melted. Remove from heat and stir in remaining ingredients until smooth. Spread over cheesecake while glaze is warm.

Serves 16