1 (8 1/2 oz) pkg. chocolate wafer cookies, crushed (about 2 c.)
3/4 c. sugar, divided
1/4 c. + 1 T. butter, melted
2 (8 oz) pkgs. cream cheese, softened and divided
3 eggs, divided
1 tsp. vanilla, divided
2 (1 oz) sqs. semisweet chocolate, melted
1 1/3 c. sour cream, divided
1/3 c. dark brown sugar, firmly packed
1 T. flour, all-purpose
1/4 c. pecans, chopped
5 oz cream cheese, softened
1/4 tsp. almond extract
Chocolate glaze
Chocolate leaves (optional)
Combine cookie crumbs, 1/4 c. sugar & butter in med. bowl; blend well.
Press into the bottom and 2" up sides of 9" springform pan.  Set aside.
Combine 1 (8 oz) pkg. cream cheese & 1/4 sugar; beat until fluffy.
Add 1 egg and 1/4 tsp. vanilla; blend well.  Stir in melted chocolate
and 1/3 c. sour cream.  Spoon over chocolate crust.  Combine remaining
8 oz pkg cream cheese, brown sugar and flour; beat until mixture is
fluffy. Add 1 egg and 1/2 tsp. vanilla; blend well.  Stir in pecans.
Spoon gently over chocolate layer.  Combine 5 oz cream cheese and
remaining 1/4 c. sugar; beat until fluffy.  Add egg; blend well. Stir
in remaining 1 c. sour cream, 1/4 tsp. 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 minutes; 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 cheesecake. Garnish with chocolate leaves, if
desired.