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Chocolate Glazed Triple Layer Cheesecake

Kraft Memeber Recipe
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Makes: 9-inch cheesecake Total Time: 2 hr 40 min
Category: Desserts Sub Category: Cheesecakes

what you need
  • 1 package (8.5 ounce) chocolate wafer cookies, crushed - about 2 cups
  • 3/4 cup sugar, divided
  • 1/4 cup plus 1 Tbsp. butter or margarine
  • 2 pkg. (8 oz. each) cream cheese, softened
  • 3 eggs, divided
  • 1 tsp. vanilla extract, divided
  • 2 squares (1 ounce each) semi-sweet chocolate, melted
  • 1 1/3 cups sour cream, divided
  • 1/3 cup firmly packed dark brown sugar
  • 1 Tbsp. all purpose flour
  • 1/4 cup pecans, chopped
  • 5 ounces cream cheese, softened
  • 1/4 tsp. almond extract
  • Chocolate Glaze
  • 6 squares (1 oz. each) semi-sweet chocolate
  • 1/4 cup butter or margarine
  • 3/4 sifted powder sugar
  • 2 Tbsp. water
  • 1 tsp. vanilla extract
make it
Combine cookie crumbs, 1/4 cup sugar, butter in a medium bowl; blend well. Press into the bottom and 2 inches up the sides of a 9-inch springform pan. Set aside.

Combine 1 package (8 oz.) of cream cheese and 1/4 cup sugar; beat until fluffy. Add 1 egg and 1/4 tsp. of vanilla; blend well. Stir in melted chocolate and 1/3 cup sour cream. Spoon over crust.

Combine remaining package (8 oz.) of cream cheese, brown sugar, and flour; beat mixture until 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 cup sugar; beat until fluffy. Add egg; blend well. Stir in remaining 1 cup sour cream, 1/4 tsp. vanilla, and almond extract. Spoon gently over praline layer.

Bake at 350 degrees F for 1 hour; turn off oven, and leave cheesecake in oven for 30 minutes; open oven door, and leave cheesecake for an additional 30 minutes. Cool. Chill 8 hours. Remove from pan.

Chocolate Glaze
Combine chocolate and butter in double boiler; cook until melted. Remove from heat; stir in remaining ingredients. Stir until smooth. Spread over cheesecake while glaze is warm.
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