Preheat oven to 325F. Combine cookie crumbs, 3/4 cup sugar, and butter; stir well. Press mixture into bottom and 2 inches up sides of a 9 inch spring-form pan. Set aside. Combine 1 package cream cheese and 1/4 cup sugar, beat at medium speed of an electric mixer until creamy. Add 1 egg and 1/4 teaspoon vanilla; beat well. Stir in melted chocolate and 1/3 cup sour cream, spoon into crust. Combine remaining package cream cheese, brown sugar, and flour; beat until creamy. Add remaining egg; beat well. Stir in remaining 1 cup sour cream, 1/4 teaspoon vanilla, and almond extract; spoon over pecan layer. Bake for 1 hour, turn oven off; leave cheesecake in oven, with oven door closed, 30 minutes. Partially open oven door; leave cheesecake in oven an additional 30 minutes. Cool on a wire rack. Cover and chill at least 8 hours.
Remove cheesecake from pan; spread with warm chocolate glaze.
Combine chocolate and butter in top of a double boiler. Bring water to a boil. Reduce heat to low; cook until chocolate melts. Remove from heat. Add powdered sugar, cream and vanilla. Stir until smooth.
Yield: One 9-inch cheesecake.
Cajun Country -- New Iberia, Louisiana