1      pkg           chocolate wafer cookies -- (8 oz) crushed
     3/4  cup           sugar
     1/4  cup           plus 1 Tablespoon butter or margarine -- melted
   2      squares       semisweet chocolate -- (1 oz) melted
   1 1/3  cups          sour cream
     1/3  cup           dark brown sugar -- firmly packed
   1      tablespoon    all-purpose flour
     1/4  cup           pecans -- chopped
     1/4  teaspoon      almond extract
                        CHOCOLATE GLAZE
   6      squares       semisweet chocolate -- (1 oz)
     1/4  cup           butter or margarine
     3/4  cup           powdered sugar -- sifted
   2      tablespoons   water
   1      teaspoon      vanilla extract
Combine cookie crumbs, 1/4 cup sugar, and butter; blend well.  Press onto
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 at medium
speed of an electric mixer until fluffy.  Add 1 egg and 1/4 teaspoon
vanilla; beat 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; beat well.  Stir in
pecans.  Spoon over chocolate layer.
Combine 5 ounces cream cheese and remaining 1/4 cup sugar; beat until
fluffy.  Add remaining egg, and beat well.  Stir in reamining 1 cup sour
cream, 1/4 teaspoon vanilla, and almond extract.  Spoon over pecan layer.
Bake at 325 degree F. for 1 hour.  Turn oven off, and leave cheesecake in
oven 30 minutes; open door of oven, and leave cheesecake in oven an
additional 30 minutes.	Remove from oven.  Cool.  Cover and chill at least
C8 hours.  Remove from pan.  Spread with warm Chocolate Glaze.  (The glaze
doesn't cover the cheesecake completely (like frosting on a cake), but
thickly covers the top and then runs down the sides.  I find this easiest
to do with the cheesecake on a cooling rack with a plate or something
underneath; I then just pour the glaze over it and spread it so it runs
down the sides.  As it cools, the glaze hardens somewhat but will not be
 GLAZE
Combine chocolate and butter in top of a double boiler; bring the water in
the double boiler to a boil.  Reduce heat to low; cook until chocolate
melts.	Remove from heat; stir in remaining ingredients.  Stir until
inch cheesecake.
from "Southern Living"