8 1/2 oz Chocolate wafer cookies;
-crushed
3/4 c Sugar; divided
1/4 c Butter or margarine; melted
16 oz Cream cheese; soften
-ed/divided
3 Eggs
1 ts Vanilla extract; divided
2 oz Semi sweet chocolate squares
Melted
1 1/3 c Sour cream; divided
1/3 c Dark brown sugar; firm packe
-d
1 tb All-purpose flour
1/4 c Pecans; chopped
5 oz Cream cheese; softened
1/4 ts Almond extract
Chocoate leaves (optional)
Chocolate glaze:
6 oz Semisweet chocolate squares
1/4 c Butter or margarine
3/4 c Powdered sugar; sifted
2 tb Water
1 ts Vanilla extract
Recipe by: Southern Living
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. Set aside.
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 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.
CHOCOLATE GLAZE Combine chocolate and butter in top of a
double boiler; bring water to a boil. Reduce heat to low;
cook, stirring occasionally, until chocolate melts. Remove
from heat; add remaining ingredients, stirring until
enough for one 9-inch cheesecake.
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