Chocolate-glazed Triple-layer Cheesecake

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 crust.

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 8 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. Serving: 10 to
12 servings.

GLAZE 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. Serving: enough for 9 inch cheesecake.