Chocolate Glazed Triple Layer Cheesecake

One 8-1/2 ounce package chocolate wafer cookies
3/4 cup sugar, divided
1/4 cup, plus 1 tablespoon butter, melted
Two 8-ounce packages cream cheese, divided
3 large eggs, divided
1/4 teaspoon vanilla extract
Two 1 ounce squares semi-sweet chocolate, melted
1-1/3 cups sour cream, divided
1/3 cup dark brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon vanilla extract
1/4 cup pecans, chopped
5 ounces cream cheese, softened
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
Chocolate Glaze:
Six 1 ounce squares semi-sweet chocolate
3/4 cup butter
3/4 cup sifted powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract

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.

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.

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Cajun Country -- New Iberia, Louisiana