Chocolate-Glazed Triple Layer Cheesecake Recipe
Ingredients
1 (8 1/2-ounce) package chocolate wafer cookies, crushed (about 2 cups)
3/4 cup sugar, divided
1/4 cup plus 1 tablespoon butter or margarine, melted
2 (8-ounce) packages cream cheese, softened and divided
3 eggs, divided
1 teaspoon vanilla extract, divided
2 (1-ounce) squares semisweet chocolate, melted
1 1/3 cups commercial sour cream, divided
1/3 cup firmly packed dark brown sugar
1 tablespoon all-purpose flour
1/4 cup chopped pecans
5 ounces cream cheese, softened
1/4 teaspoon almond extract
Chocolate glaze
Chocolate leaves (optional)
Directions
Combine cookie crumbs, 1/4 cup sugar, and butter in a medium bowl, blend well.
Press into the bottom and 2 inches up sides of a 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 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, 1/2 teaspoon vanilla, and almond extract.
Spoon gently over praline layer.
Bake at 325° 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
Press into the bottom and 2 inches up sides of a 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 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, 1/2 teaspoon vanilla, and almond extract.
Spoon gently over praline layer.
Bake at 325° 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
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