Chocolate-Glazed Triple Layer Cheesecake
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Ingredients
| 8-1/2 oz. | chocolate wafer cookies, crushed | | 2-3/4 cup | sugar, divided | | 1/4 cup | tbsp. butter, melted | | 1 tbsp. | butter, melted | | 1 lb. | cream cheese, softened and divided | | 3 | eggs, divided | | 1 tsp. | vanilla, divided | | 2 oz. | semisweet chocolate, melted | | 1-1/3 cup | 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 | | Chocolate leaves (optional) |
1 Recipe Reviews
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I am unable to find "chocolate wafer cookies" in any of several super markets I have tried. Can you supply a brand name?
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Instructions
Combine cookie crumbs, 1/4 cup sugar and butter in medium bowl; blend well. Press into the bottom and 2-inches up sides of 9-inch springform pan. Set aside. Combine 8 oz. cream cheese and 1/4 cup sugar; beat until fluffy. Add 1 egg and 1/4 tsp. vanilla; blend well. Stir in melted chocolate and 1/3 cup sour cream. Spoon over chocolate crust. Combine remaining 8 oz. 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 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 325°F 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.
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