1 (8.5-ounce) package chocolate wafer cookies,
crushed (about 2 cups)
3/4 cup sugar, divided
1/4 cup plus 1 tablespoon butter or margarine,
2 (8-ounce) packages cream cheese, softened and
1 teaspoon vanilla, divided
2 (1-ounce) squares semisweet chocolate, melted
1 1/3 cups sour cream, divided
1/3 cup packed dark brown sugar
1 tablespoon all-purpose flour
1/4 cup chopped pecans
5 ounces cream cheese, softened
1/4 teaspoon almond extract
6 (1-ounce) squares semisweet chocolate
1/4 cup butter
3/4 cup sifted confectioners sugar
2 tablespoons water
1 teaspoon vanilla
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) 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 crust. Combine remaining 8 ounces
of 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 remaining 1 cup sour cream, 1/4 teaspoon vanilla, and
almond extract. Spoon gently over pecan layer. Bake at 325 degrees for 1
hour. Turn off oven and leave cheesecake in oven 30 minutes; open
door and leave in oven 30 more minutes. Cool. Cover and chill at
least 8 hours. Remove from pan. Spread warm Chocolate Glaze over
Glaze: Combine chocolate and butter in top of double boiler;
bring water 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.
Yields: 10-12 servings.
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