Instructions: To make the crust: Mix crumbs, granulated sugar and butter. Press over bottom and 2 inches up the sides of an ungreased 9-inch springform pan. Set aside.

To make the first layer: Preheat oven to 325 degrees. Beat cheese and granulated sugar in large electric mixer bowl at medium speed until fluffy. Beat in egg and vanilla, then stir in chocolate and sour cream. Spoon over crust. Set aside.

To make the second layer: Beat cheese, brown sugar and flour in large electric mixer bowl at medium speed until fluffy. Beat in egg and vanilla, then stir in pecans. Spoon over first layer. Set aside.

To make the third layer: Beat cheese and granulated sugar in large electric mixer bowl at medium speed until fluffy. Beat in egg, then stir in sour cream and extracts. Smooth on top of the second layer.

Place in oven and bake 1 hour. Turn oven off but leave cheesecake in oven for 30 minutes with oven door shut. Open door and leave cheesecake in oven 30 minutes more. Remove cheesecake from oven and cool to room temperature, then chill 8 hours or overnight until firm. Carefully loosen and remove springform pan sides. Leave cheesecake on pan bottom.

To make glaze: Melt chocolate and butter in top of a double boiler over simmering water, stirring often. Remove from heat and blend in powdered sugar, water and vanilla. Smooth warm glaze over cheesecake. Let glaze firm up before serving.

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