Adapted from Southern Living, this recipe is impressive because it has three distinct layers of cheesecake. The original version was garnished with chocolate leaves, but I never make those.
Chocolate-Glazed Triple Layer Cheesecake
8 1/2 oz chocolate wafer cookies, crushed
3/4 cup granulated sugar, divided
1/4 cup plus 1 Tbsp. butter, melted
2 (8 oz) pkgs. cream cheese, softened and divided
3 large eggs, divided use
1 tsp. vanilla, divided use
2 oz semisweet chocolate, melted
1 1/3 cups sour cream, divided
1/3 cup dark brown sugar, firmly packed
1 Tbsp. flour, all-purpose
1/4 cup pecans, chopped
5 oz cream cheese, softened
1/4 tsp. almond extract
Chocolate glaze (recipe follows)
Combine cookie crumbs, 1/4 cup sugar and butter. Press into the bottom and 2-inches up sides of 9-inch springform pan. Set aside.
Combine 8 oz of cream cheese and 1/4 sugar and beat until creamy. Add 1 egg and 1/4 tsp. vanilla; blend well. Stir in melted chocolate and 1/3 cup sour cream. Spoon over chocolate crumb layer.
Brown Sugar Layer:
Combine remaining 2 8-oz packages of cream cheese, brown sugar and flour and beat until well mixed. Add 1 egg and 1/2 tsp. vanilla; blend well. Stir in pecans. Spoon gently over chocolate layer.
White Sour Cream Layer:
Combine 5 oz cream cheese and remaining 1/4 cup sugar; beat until fluffy. Add egg and blend well. Stir in remaining 1 cup 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.
6 oz semi-sweet chocolate
1/4 cup butter
3/4 cup powdered sugar, sifted
2 Tbsp. water
1 tsp. vanilla
Combine chocolate and butter in top of double boiler or in a bowl set over but not touching barely simmering water; cook until melted. Remove from heat; stir in remaining ingredients. Stir until smooth. Spread over cheesecake while glaze is warm.