* Exported from MasterCook * Chocolate-Glazed Triple-Layer Cheesecake Recipe By : Julia Kochi Serving Size : 10 Preparation Time :0:00 Categories : Cheesecakes Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 oz Pkg chocolate wafer cookies -- crushed 3/4 c Sugar 1/4 c Butter -- +1 tb, melted 2 oz Semisweet chocolate -- melted 1 1/3 c Sour cream 1/3 c Dark brown sugar -- firmly packed 1 tb All-purpose flour 1/4 c Pecans -- chopped 1/4 ts Almond extract Chocolate Glaze: 6 oz Semisweet chocolate 1/4 c Butter 3/4 c Powdered sugar -- sifted 2 tb Water 1 ts Vanilla extract Combine cookie crumbs, 1/4 cup sugar, and butter; blend well. Press onto bottom and 2 inches up sides of a 9" springform pan. Set aside. Combine 8 oz cream cheese and 1/4 cup sugar; beat at medium speed of an electric mixer until fluffy. Add 1 egg and 1/4 ts vanilla; beat well. Stir in melted chocolate and 1/3 cup sour cream. Spoon over chocolate crust. Combine remaining 8 oz cream cheese, brown sugar, and flour; beat until fluffy. Add 1 egg and 1/2 ts vanilla; beat well. Stir in pecans. Spoon over chocolate layer. Combine 5 oz 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 ts vanilla, and almond extract. Spoon over pecan layer. Bake at 325 degrees 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. Yield: 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. Yield: enough for 9" cheesecake Recipe FROM: Southern Living - - - - - - - - - - - - - - - - - -