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1 (8 1/2 oz.) pkg. chocolate
wafer cookies, crushed
(about 2 c.)
2 (8 oz.) pkg. cream cheese,
softened and divided
1 tsp. vanilla extract,
1 1/3 c. commercial sour
cream, divided
1 Tbsp. all-purpose flour
5 oz. cream cheese, softened
3/4 c. sugar, divided
1/4 c. plus 1 Tbsp. butter,
3 eggs
2 (1 oz.) sq. semi-sweet
chocolate, melted
1/3 c. firmly packed dark
brown sugar
1/4 c. chopped pecans
1/4 tsp. almond extract

Chocolate Glaze:
6 (1 oz.) sq. semi-sweet
3/4 c. sifted powdered sugar
1 tsp. vanilla extract
1/4 c. butter
2 Tbsp. water

Combine cookie crumbs, 1/4 cup sugar and butter in a
medium bowl; blend well. Press in the 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 until fluffy. Add
1 egg and 1/4 teaspoon vanilla; blend well. Stir in melted
chocolate and 1/3 cup sour cream. Spoon over chocolate crust.
Combine remaining package cream cheese, brown sugar and flour;
beat until mixture is fluffy. Add 1 egg and 1/2 teaspoon
vanilla; blend well. Stir in pecans. Spoon gently over
chocolate layer. Combine 5 ounces cream cheese and remaining
1/4 cup sugar; beat until fluffy. Add egg; blend well. Stir
in remaining 1 cup sour cream, 1/4 teaspoon vanilla and almond
extract. Spoon gently over praline layer. Bake at 325 degrees for 1
hour; turn off oven and leave cheesecake in oven for 30 min-
utes; open door of oven, and leave cheesecake in oven an
additional 30 minutes. Cool. Chill 8 hours. Remove from pan.
Spread warm chocolate glaze over warm cheesecake. Yields 10 to
12 servings.
For Glaze: Combine chocolate and butter in top of a
double boiler; cook until melted. Remove from heat; stir in
remaining ingredients. Stir until smooth.

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