Chocolate-Glazed Triple Layer Cheesecake
1 (8 1/2 oz) pkg. chocolate wafer cookies, crushed (about 2 c.)
3/4 cup sugar, divided
1/4 cup plus 1 Tbsp. butter, melted
2 (8 oz) pkgs. cream cheese, softened and divided
3 eggs, divided
1 tsp. vanilla, divided
2 (1 oz) squares semisweet chocolate, melted
1 1/3 cups sour cream, divided
1/3 cup dark brown sugar, firmly packed
1 Tbsp. flour, all-purpose
1/4 cup pecans, chopped
5 oz cream cheese, softened
1/4 tsp. almond extract
Chocolate glaze (recipe follows)
Chocolate leaves (optional)
Combine cookie crumbs, 1/4 cup sugar and butter in medium bowl; blend well.
Press into the bottom and 2-inches up sides of 9-inch springform pan. Set aside.
Combine 1 (8 oz) pkg. cream cheese and 1/4 sugar; beat until fluffy. Add 1 egg
and 1/4 tsp. vanilla; blend well. Stir in melted chocolate and 1/3 cup sour
cream. Spoon over chocolate crust.
Combine remaining 8 oz pkg cream cheese, brown sugar and flour; beat until
mixture is fluffy. Add 1 egg and 1/2 tsp. vanilla; blend well. Stir in pecans.
Spoon gently over chocolate layer.
Combine 5 oz cream cheese and remaining 1/4 cup sugar; beat until fluffy. Add
egg; blend well. Stir in remaining 1 cup sour cream, 1/4 tsp. vanilla and almond
extract. Spoon gently over praline layer.
Bake at 325 degrees 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 cheesecake. Garnish with
chocolate leaves, if desired.
6 (1 oz) squares semisweet chocolate
1/4 cup butter
3/4 cup powdered sugar, sifted
2 Tbsp. water
1 tsp. vanilla
Combine chocolate and butter in top of double boiler; cook until melted. Remove
from heat; stir in remaining ingredients. Stir until smooth. Spread over
cheesecake while glaze is warm.
Yield: enough for one 9-inch cheesecake.