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Chocolate Glazed Triple Layer Cheesecake
Chocolate Glazed Triple Layer Cheesecake

Chocolate Glazed Triple Layer Cheesecake

2 Hr(s) 40 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
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
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Let's 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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