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.