Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    cu crushed chocolate wafer cookies
     3/4  cup           sugar -- divided
     1/4  cup           melted butter or margarine -- plus 1 tablespoon
   2      8 oz pkgs     cream cheese -- softened, divided
   3                    eggs
   1      teaspoon      vanilla extract -- divided
   2      1 oz squares  semisweet chocolate -- melted
   1 1/3  cups          sour cream -- divided
     1/3  cup           firmly packed dark brown sugar
   1      tablespoon    all-purpose flour
     1/4  cup           chopped pecans
   5      ounces        cream cheese -- softened
     1/4  teaspoon      almond extract
                        ***CHOCOLATE GLAZE***
   6      1 oz squares  semisweet chocolate
     1/4  cup           butter or margarine
     3/4  cup           powdered sugar
   2      tablespoons   water
   1      teaspoon      vanilla extract

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