Chocolate-Glazed Cheesecake

Directions

Combine cookie crumbs, ¼ cup sugar, and butter in a bowl; blend well.

Press on bottom and 2 inches up sides of a 9-inch springform pan.

Set aside.

Combine 1 (8-ounce) package cream cheese and ¼ cup sugar; beat until fluffy.

Add 1 egg and ¼ teaspoon vanilla; blend well.

Stir in melted chocolate and ⅓ 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 ½ teaspoon vanilla; blend well.

Stir in pecans. Spoon gently over chocolate layer.

Combine 5 ounces cream cheese and remaining ¼ cup Add remaining egg, and blend well. Stir in remaining 1 cup sour cream, ¼ teaspoon vanilla, and almond extract. Spoon gently over pecan layer. Bake at 325 degrees for 1 hour; turn oven off, 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.