Combine cookie crumbs, 1/4 cup sugar, and butter in a bowl; blend well.  Press on bottom and 2 inches up sides of a 9-inch springform pan.  Set aside.

Combine 1 (8-ounce) package cream cheese and 1/4 cup sugar; beat until fluffy.  Add 1 egg and 1/4 teaspoon vanilla; blend well.  Stir in melted chocolate and 1/3 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 1/2 teaspoon vanilla; blend well.  Stir in pecans.  Spoon gently over chocolate layer.

Combine 5 ounces cream cheese and remaining 1/4 cup sugar; beat until fluffy.  Add remaining eff, and blend well.  Stir in remaining 1 cup sour cream, 1/4 teaspoon vanilla, and almond extract.  Spoon gently over pecan layer.

Bake at 325° for 1 hour; turn off oven, 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.  Yield: 10-12 servings.

Chocolate Glaze

6 (1-ounce) squares semisweet chocolate

1/4 cup butter or margarine

3/4 cup sifted powdered sugar

2 tablespoons water

1 teaspoon vanilla extract

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 smooth.  Spread over cheesecake while glaze is warm.  Yield:  enough for one 9-inch cheesecake.