Preparation:
Grease and flour inside of Bread N' Cake Bake Pan.
Combine cookie crumbs, 1/4 cup sugar, and butter in a small bowl. Press into bottom of Bread N' Cake Bake Pan. Set aside.
Combine 1 8 oz pkg cream cheese and 1/4 cup sugar in a mixing bowl and beat well with an electric mixer. Add 1 egg and 1/4 teaspoon vanilla; beat well. Stir in melted chocolate and 1/3 cup sour cream. Spoon over the chocolate crust.
Combine in a small bowl the remaining 8 oz pkg of cream cheese, brown sugar, and flour; beat well. add 1 egg and 1/2 teaspoon vanilla; beat well. Fold in the pecans. Spoon this mixture over the chocolate layer. Do not stir.
In a small mixing bowl, combine the 5 oz of cream cheese and 1/4 cup sugar; beat well. Add 1 egg; beat well. Stir in 1 cup of sour cream, 1/4 teaspoon vanilla, and almond extract. Spoon over the pecan layer. Do not stir. Cover Bread N' Cake Bake Pan with lid.
Place pan in Crock-Pot. Cover Crock-Pot and bake on High for 4 hours or until set. Remove Pan from Crock-Pot. Remove the lid from the pan. Allow cheesecake to cool completely. Refrigerate at least 8 hours.
To serve, unmold cheesecake from Bread N' Cake Bake Pan onto plate and then invert onto another plate. Prepare glaze as directed and spread over cheesecake. Cut into slices and serve.
Chocolate Glaze: Using a microwave safe covered dish melt butter. Add water and 3 squares of chocolate. Microwave until melted, stir. Add rest of chocolate. Microwave until melted. Stir. Add powdered sugar and vanilla extract. Stir until |
