Triple Layer Chocolate Cheesecake

TRIPLE LAYER CHOCOLATE CHEESECAK

1 pkg. (9 oz.) chocolate wafer cookies, crushed
3/4 cup sugar, divided
1/2 cup butter, melted
2 pkg. (8 oz. each) cream cheese, softened, divided
3 eggs
1 tsp. vanilla extract, divided
1/3 cup packed dark brown sugar
2 oz. semisweet chocolate, melted and cooled
1-1/3 cups sour cream, divided
1 Tbsp. all-purpose flour
1/4 cup chopped pecans
1 pkg. (3 oz.) cream cheese, softened
1/4 tsp. almond extract

GLAZE:
5 oz. semisweet chocolate, divided
1/4 cup heavy whipping cream
1/2 cup white baking chips
2 tsp. canola oil
Raspberries, optional
Mint leaves, optional

Combine the wafer crumbs, 1/4 cup sugar and butter. Press onto the bottom and 2 inches up the sides of 9-inch springform pan; set aside. In a small bowl, beat one 8-oz. package cream cheese, 1/4 cup sugar and 1/3 teaspoon vanilla until smooth. Lightly beat 1 egg; add to cream cheese mixture and beat on low speed just until combined. Stir in melted chocolate and 1/3 cup sour cream. Spoon over crust. In another bowl, beat second 8-oz. package of cream cheese, brown sugar, flour and 1/3 teaspoon vanilla until smooth. Lightly beat 1 egg; add to cream cheese mixture and beat on low speed just until combined. Stir in pecans. Carefully spoon over chocolate layer. Place pan on a baking sheet. Beat 3-oz. package of cream cheese, almond extract, and remaining sugar, sour cream and vanilla until smooth. Lightly beat remaining egg; add to cream cheese mixture and beat on low speed just until combined. Carefully spoon over pecan layer. Bake at 325 degrees for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. For glaze, chop 3 oz. semisweet chocolate and place in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Remove sides of springform pan; spread glaze over top of cheesecake to within 1/2 in. of edges. Refrigerate until serving. For chocolate curls, melt remaining semisweet chocolate; spread with a spatula into a very thin layer on a baking sheet. Chill for 2 minutes or until set. Microwave white chips and oil at 70% power for 1 minute; stir. If necessary, microwave at additional 10-15 second intervals, stirring until melted. Spread with a spatula into a very thin layer on a second baking sheet. Chill for 2 minutes or until set. To make curls, push a metal spatula firmly along the baking sheet, under the chocolate, so the chocolate curls as it is pushed. (If chocolate is too firm to curl, let stand a few minutes at room temperature; refrigerate again if it becomes too soft.) Use a toothpick to carefully place each chocolate curl on a waxed paper-lined baking sheet. Refrigerate until ready to use. Arrange chocolate curls on top of cheesecake just before serving. Garnish with raspberries and mint if desired. Makes 12 servings.