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.

Chocolate Glaze

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.