*  Exported from  MasterCook  *
                  Chocolate-Glazed Triple-Layer Cheesecake
 Recipe By     : Julia Kochi <kochi@NLM.NIH.GOV>
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Cheesecakes                      Pies
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 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 ø 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 hard.)   Garnish, if desired.	Yield:	10 to 12
 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 smooth.  Spread over
cheesecake while glaze is warm.  Yield: enough for 9 inch cheesecake.
 from “Southern Living”
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