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Chocolate Glazed Cheesecake

This rich, triple-layer cheesecake is guaranteed to appeal to all dessert lovers. I've been making it for years and still receive requests for it!

12 ServingsPrep: 40 min. Bake: 55 min. + chilling

Ingredients

1 package (9 ounces) chocolate wafer cookies, crushed
3/4 cup sugar, divided
1/2 cup butter, melted
3 packages (two 8 ounces each and one 3 ounce) cream cheese, softened, divided
3 eggs
1 teaspoon vanilla extract, divided
2 ounces semisweet chocolate, melted and cooled
1-1/3 cups sour cream, divided
1/3 cup packed dark brown sugar
1 tablespoon all-purpose flour
1/4 cup chopped pecans
1/4 teaspoon almond extract
CHOCOLATE GLAZE:
3 ounces semisweet chocolate
2 tablespoons butter
1/3 cup sifted confectioners' sugar
1 tablespoon water
1/2 teaspoon vanilla extract
Chopped pecans, optional

Directions

Place an ungreased 9-in. springform pan on a double thickness of
heavy-duty foil (about 18 in. square). Wrap foil around pan. Combine
cookie crumbs, 1/4 cup sugar and butter. Press onto the bottom and 2

2 of 2

Chocolate Glazed Cheesecake (continued)

Directions (continued)

in. up the sides of prepared pan; set aside.
In a large bowl, beat one 8-oz. package cream cheese and 1/4 cup
sugar until fluffy. Add 1 egg and 1/4 teaspoon vanilla; blend well.
Stir in chocolate and 1/3 cup sour cream. Spoon over crust.
In another bowl, beat second 8-oz. package of cream cheese, brown
sugar and flour until fluffy. Add 1 egg and 1/2 teaspoon vanilla;
blend well. Stir in pecans. Spoon carefully over chocolate layer.
In another bowl, beat remaining cream cheese and sugar until fluffy.
Blend in remaining egg. Stir in remaining sour cream and vanilla.
Add almond extract. Spoon carefully over pecan layer.
Bake at 325° for 55 minutes or until center is almost set. Turn
off oven and leave cheesecake inside for 30 minutes; open door
partway and leave in oven another 30 minutes. Remove from oven; cool
completely. Refrigerate at least 8 hours.
For glaze, melt chocolate and butter. Stir in the confectioners'
sugar, water and vanilla until smooth. Remove cheesecake from pan
and spread warm glaze over top. Garnish with pecans if desired.
Yield: 12 servings.

Nutrition Facts: 1 serving (1 slice) equals 467 calories, 31 g fat (17 g saturated fat), 125 mg cholesterol, 328 mg sodium, 42 g carbohydrate, 1 g fiber, 7 g protein.