Crockpot Three Layer Cheesecake
2 cups crushed chocolate wafer cookies
3/4 cup sugar, divided
1/4 cup plus 1 tbs. butter, melted
2 pkgs. (8 oz. each) cream cheese, softened, divided
1 teaspoon vanilla, divided
2 ounces semisweet chocolate, melted
1-1/3 cups sour cream, divided
1/3 cup firmly packed dark brown sugar
1 tablespoon all-purpose flour
1/4 cup chopped pecans
5 ounces cream cheese, softened
1/4 teaspoon almond extract
6 ounces semisweet chocolate
1/4 cup butter
3/4 cup powdered sugar
2 tablespoons water
1 teaspoon vanilla extract
Grease and flour inside of Bread N' Cake Bake Pan. Combine cookie crumbs, 1/4 cup sugar, and butter in a small bowl. Press into bottom of Bread N' Cake Bake Pan. Set aside.
Combine one 8-ounce package cream cheese and 1/4 cup sugar in a mixing bowl and beat well with an electric mixer. Add 1 egg and 1/4 teaspoon vanilla; beat well. Stir in melted chocolate and 1/2 cup sour cream. Spoon over the chocolate crust.
Combine in a small bowl the remaining 8-ounce package of cream cheese, brown sugar, and flour; beat well. Add 1 egg and 1/2 teaspoon vanilla; beat well. Fold in the pecans. Spoon this mixture over the chocolate layer. Do not stir.
In a small mixing bowl, combine the 5 ounces of cream cheese and 1/4 cup sugar; beat well. Add 1 egg; beat well. Stir in 1 cup of sour cream, 1/4 teaspoon vanilla, and almond extract. Spoon over the pecan layer. Do not stir. Cover Bread N' Cake Bake Pan with lid.
Place pan in Crock-Pot. Cover Crock-Pot and bake on High for 4 hours or until set. Remove Bread N' Cake Bake Pan from Crock-Pot. Remove the lid from pan. Allow cheesecake to cool completely. Refrigerate at least 8 hours.
To serve, un-mold cheesecake from Bread N' Cake Bake Pan onto plate and then invert onto another plate. Prepare glaze as directed and spread over cheesecake. Cut into slices and serve.