Triple Layer Chocolate Cheesecake

2 cups crushed Oreo crumbs
3/4 cup sugar, divided
1/4 cup margarine, melted
Two 8-ounce packages cream cheese, softened and divided
3 eggs divided
1 teaspoon vanilla extract
2 ounces semi-sweet chocolate, melted
1-1/3 cups sour cream
1/3 cup brown sugar, packed
1 tablespoon flour
1/4 cup chopped pecans
5 ounces cream cheese
1/4 teaspoon almond extract

Preheat oven to 325F. Mix Oreo crumbs, 1/4 cup sugar and butter in bowl. Press into bottom and up sides of springform pan. Mix 8 ounces cream cheese and 1/4 cup sugar. Beat 3 minutes. Add 1 egg and 1/2 teaspoon vanilla.

Stir in pecans. Spoon gently over chocolate layer. Combine 5 ounces cream cheese and 1/4 cup sugar. Add 1 egg. Stir in remaining 1 cup sour cream, 1/4 teaspoon vanilla and almond extract. Spoon over layers. Bake 1 hour. Turn oven on and let sit in oven 30 minutes.

Remove. Chill 8 hours. Garnish with chocolate mint leaves. To make chocolate mint leaves. Pick mint leaves from garden. Wash and dry completely. Paint back of mint leaves with clean artist's brush.

Allow to cool thoroughly. Peel leaf away from chocolate. Use as garnish on cheesecake.

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Cajun Country -- New Iberia, Louisiana