CHOCOLATE - GLAZED TRIPLE LAYER CHEESE CAKE!!!! YUMMMMM

This is my favorite kind of cake if your wondering EVER :)




1 (8 oz.) pkg. chocolate wafer cookies, crushed
3/4 c. sugar, divided
1/4 c. plus 1 tbsp. butter, melted
2 (8 oz.) pkg. cream cheese, softened & divided
3 eggs, divided
1 tsp. vanilla, divided
2 (1 oz.) sq. semi-sweet chocolate, melted
1 1/3 c. sour cream, divided
1/3 c. brown sugar
1 tbsp. all-purpose flour
1/4 c. chopped pecans
5 oz. cream cheese, softened
1/4 tsp. almond extract
Chocolate Glaze
Chocolate leaves, optional

Combine cookie crumbs, 1/4 cup sugar and butter in medium bowl; blend well. Press into the bottom and 2 inches up sides of 9 inch springform pan. Set aside.
Combine 1 (8 ounce) 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 8 ounce package cream cheese, brown sugar and flour, beat until fluffy. Add 1 egg and 1/2 teaspoon vanilla; blend well. Stir in pecans, spoon over chocolate layer.

Combine 5 ounce cream cheese and remaining 1/4 cup sugar, beat until fluffy. Add remaining 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 oven off and leave cheese cake in oven for 30 minutes. Open door of oven and leave cheese cake in oven another 30 minutes. Cool. Chill 8 hours. Remove from pan. Spread warm chocolate glaze over cheese cake. Garnish with chocolate leaves, if desired. Yield 10-12 servings.


CHOCOLATE GLAZE:

6 (1 oz.) sq. semi-sweet chocolate
1/4 c. butter
3/4 c. confectioners' sugar
1 tsp. vanilla

Combine chocolate and butter in top of double boiler, cook until melted. Remove from heat, stir in remaining ingredients. Stir until smooth. Spread over cake while glaze is warm. Yield: Enough for one 9 inch cheesecake.

CHOCOLATE LEAVES:

Select fresh mint or rose leaves. Brush a heavy coat of melted chocolate (white or dark) onto the back or ribbed side of each leaf. Chill. Paint another coat of chocolate over first coat, chill again. Once chocolate is firm, gently and quickly pull the leaves away.