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Ingredients
- 1 pkg. chocolate wafer cookies (8 1/2 oz) crushed (about 2 c.)
- 3/4 cup sugar, divided
- 1/4 cup butter, plus 1 tb, melted
- 16 ounces cream cheese, softened and divided
- 3 eggs, divided
- 1 teaspoon vanilla, divided
- 2 squares semisweet chocolate (1 oz) melted
- 1 1/3 cups sour cream, divided
- 1/3 cup dark brown sugar, firmly packed
- 1 tablespoon flour, all-purpose
- 1/4 cup pecans, chopped
- 5 oz cream cheese, softened
- 1/4 teaspoon almond extract
- Chocolate glaze
- 6 ounces semisweet chocolate
- 1/4 cup butter
- 3/4 cup powdered sugar, sifted
- 2 tablespoons water
- 1 teaspoon vanilla
Details
Servings 10
Preparation
Step 1
1. 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.
2. Combine 1 (8 oz) pkg. cream cheese and 1/4 sugar; beat until fluffy. Add 1 egg and 1/4 tsp. vanilla; blend well.
3. Stir in melted chocolate and 1/3 cup sour cream. Spoon over chocolate crust.
4. 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.
5. Combine 5 oz cream cheese and remaining 1/4 cup sugar; beat until fluffy. Add egg; blend well.
6. Stir in remaining 1 cup sour cream, 1/4 tsp. vanilla and almond extract. Spoon gently over praline layer.
7. 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.
8. Chocolate Glaze: Combine chocolate and butter in top of double boiler; cook until melted. Remove from heat; stir in remaining ingredients. Stir until smooth.
9. Remove cheesecake from pan. Spread warm chocolate glaze over cheesecake. Garnish with chocolate leaves, if desired.
Notes: Used light of everything. David didn't really like but I loved it - especially the praline layer.
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