Chocolate Glazed Triple Layer Cheesecake
1 pkg. (8.5 oz) chocolate wafer cookies, crushed - about 2 cups
2 pkgs. (8 oz. each) cream cheese, softened, divided
1 teaspoon vanilla extract, divided
1-1/3 cups sour cream, divided
1 tablespoon all-purpose flour
5 ounces cream cheese, softened
3/4 cup sugar, divided
1/4 cup plus 1 tbs. butter, melted
2 sq. (1 oz. each) semisweet chocolate, melted
1/3 cup firmly packed dark brown sugar
1/4 cup chopped pecans
1/4 teaspoon almond extract
6 sq. (1 oz. each) semisweet chocolate
3/4 cup sifted powdered sugar
1 teaspoon vanilla extract
1/4 cup butter
2 tablespoons water
Combine cookie crumbs, 1/4 cup sugar and butter in a medium bowl; blend well. Press in the bottom and 2-inches up sides of a 9-inch springform pan; set aside.
Combine 1 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 package 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 325ºF 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 warm cheesecake.
Glaze: Combine chocolate and butter in top of a double boiler; cook until melted. Remove from heat; stir in remaining ingredients. Stir until smooth.