Combine 1 (8-ounce) package cream cheese and quarter cup sugar; beat until fluffy. Add 1 egg and quarter teaspoon vanilla; blend well. Stir in melted chocolate and one third cup sour cream. Spoon over chocolate crust. Combine remaining (8-ounce) package cream cheese, brown sugar, and flour; beat until fluffy. Add 1 egg and half teaspoon vanilla; blend well. Stir in pecans. Spoon gently over chocolate layer. Combine 5 ounces cream cheese and remaining quarter cup sugar; beat until fluffy. Add remaining egg, and blend well. Stir in remaining 1 cup sour cream, quarter teaspoon vanilla, and almond extract. Spoon gently over pecan layer. Bake at 160ºC or 1 hour; turn oven off, and leave cheesecake in oven 30 minutes; partially open door of oven, and leave cheesecake in oven an additional 30 minutes. Let cool to room temperature on a wire rack. Chill at least 8 hours. Remove from pan. Spread warm chocolate glaze over cheesecake. Garnish with chocolate leaves, if desired. CHOCOLATE GLAZE Combine chocolate and butter in top of a double boiler; bring water to a boil. Reduce heat to low; cook, stirring occasionally, until chocolate melts. Remove from heat; add remaining ingredients, stirring until enough for one 23 cm cheesecake. ----