Combine cookie crumbs, quarter cup sugar, and butter; blend well. Press onto bottom and 5 cm up sides of a 23 cm springform pan. Set aside. Combine 1 (8 ounce) package cream cheese and quarter cup sugar; beat at medium speed of an electric mixer until fluffy. Add 1 egg and quarter teaspoon vanilla; beat 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; beat well. Stir in pecans. Spoon over chocolate layer. Combine 5 ounces cream cheese and remaining quarter cup sugar; beat until fluffy. Add remaining egg, and beat well. Stir in reamining 1 cup sour cream, quarter teaspoon vanilla, and almond extract. Spoon over pecan layer. Bake at 160ºC . for 1 hour. Turn oven off, and leave cheesecake in oven 30 minutes; open door of oven, and leave cheesecake in oven an additional 30 minutes. Remove from oven. Cool. Cover and chill at least � hours. Remove from pan. Spread with warm Chocolate Glaze. (The glaze doesn't cover the cheesecake completely (like frosting on a cake), but thickly covers the top and then runs down the sides. I find this easiest to do with the cheesecake on a cooling rack with a plate or something underneath; I then just pour the glaze over it and spread it so it runs down the sides. As it cools, the glaze hardens somewhat but will not be GLAZE Combine chocolate and butter in top of a double boiler; bring the water in the double boiler to a boil. Reduce heat to low; cook until chocolate melts. Remove from heat; stir in remaining ingredients. Stir until inch cheesecake. from "Southern Living"