---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chocolate-Glazed Cheesecake
  Categories: Cheesecakes
       Yield: 10 servings
  
   8 1/2 oz Chocolate wafer cookies;
            -crushed
     3/4 c  Sugar; divided
     1/4 c  Butter or margarine; melted
      16 oz Cream cheese; soften
            -ed/divided
       3    Eggs
       1 ts Vanilla extract; divided
       2 oz Semi sweet chocolate squares
            Melted
   1 1/3 c  Sour cream; divided
     1/3 c  Dark brown sugar; firm packe
            -d
       1 tb All-purpose flour
     1/4 c  Pecans; chopped
       5 oz Cream cheese; softened
     1/4 ts Almond extract
            Chocoate leaves (optional)
            Chocolate glaze:
       6 oz Semisweet chocolate squares
     1/4 c  Butter or margarine
     3/4 c  Powdered sugar; sifted
       2 tb Water
       1 ts Vanilla extract
  
   Recipe by: Southern Living
   Preparation Time: 0:30
   Combine cookie crumbs, 1/4 cup sugar, and butter in a bowl;
   blend well.   Press on 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 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 remaining egg, and blend well.
   Stir in remaining 1 cup sour cream, 1/4 teaspoon vanilla,
   and almond extract.  Spoon gently over pecan layer.
   Bake at 325 degrees for 1 hour; turn oven off, and leave
   cheesecake in oven 30 minutes; partially open door of oven,
   and leave cheesecake in oven an additional 30 minutes.  Let
   cool to room temperature on a wire rack.  Chill at least 8
   hours.  Remove from pan.  Spread warm chocolate glaze over
   cheesecake. Garnish with chocolate leaves, if desired.
   Yield:  10 to 12 servings.
   
   CHOCOLATE GLAZE Combine chocolate and butter in top of a
   double boiler; bring water to a boil.  Reduce heat to low;
   cook, stirring occasionally, until chocolate melts.  Remove
   from heat; add remaining ingredients, stirring until
   smooth. Spread over cheesecake while glaze is warm.  Yield:
   enough for one 9-inch cheesecake.
  
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