I first made this cheesecake for my brother-in-law Jim for his birthday which is near Thanksgiving. Now whenever he comes from NY for Thanksgiving I make this to go with his birthday dinner. He is a diabetic and my sister is a dietitian and makes sure he eats right. They only come every couple of years to Alabama, so he gets to indulge while here.
1Combine cookie crumbs, 1/4 cup sugar and melted butter; blend well. Press into bottom and 2 inches up the sides of a 9 inch spring form pan. Set aside.
Combine 1 (8 ounce) package cream cheese and 1/4 cup sugar; beat at medium speed of an electric mixer until fluffy. Add 1 egg and 1/4 teaspoon vanilla; beat well. Stir in melted chocolate and 1/3 cup sour cream. Spoon over crust.
Combine remaining 8 ounce cream cheese, brown sugar and flour; beat until fluffy. Add 1 egg and 1/4 teaspoon vanilla; beat well. Stir in pecans. Spoon over chocolate layer.
Combine 5 ounces cream cheese and remaining 1/4 cup sugar; beat until fluffy. Add remaining egg and beat well. Stir in remaining 1 cup sour cream, 1/4 teaspoon vanilla and 1/4 teaspoon almond extract. Spoon gently over over pecan layer.
5Bake at 325-degrees for 1 hour. Turn off heat and leave cheesecake in oven for 30 minutes; open oven door and leave cheesecake and additional 30 minutes. Cool, cover and chill at least 8 hours. Remove from pan. Spread with warm Chocolate Glaze.
Melt chocolate in a double boiler over simmering water. Remove double boiler from water and stir in remaining ingredients. Stir until smooth. Drizzle over cheesecake.