Four Inch Cheesecake — Chocolate Glazed Triple Layer

Crumb Crust: Grind Oreos (filling and all) in food processor or crush in a bag.

Combine cookie crumbs and butter. Press into the bottom of two four inch cheesecake pans.Chocolate

Layer: cream cheese and sugar and beat until creamy.

Add egg and and vanilla; blend well. Stir in melted chocolate and sour cream. Spoon over chocolate crumb layer.Brown Sugar

Combine cream cheese, brown sugar and stir well.

Add egg and vanilla; blend well. Stir in pecans. Spoon gently over chocolate layer.White Sour Cream

Combine cream cheese and sugar; beat until fluffy.

Add egg and blend well. Stir in remaining sour cream and vanilla. Spoon gently over praline layer.

Bake at 300 degrees for 45 minutes. After the cakes have cooled for about 10 minutes, loosen the edges with a knife, but do not completely remove the sides.

Let cool for another 40 minutes or so, then remove the sides and make one of the glazes below.

Combine 3 oz chopped semi-sweet chocolate and 2 tablespoons of butter in a small saucepan and melt over low heat.

Remove from heat and stir in 1/3 cup of sfited powdered sugar, 1 tablespoon of water and 1/2 teaspoon of vanilla until smooth.

Heat 3 tablespoons heavy cream and 2 teaspoons of corn syrup in a 2 cup microwave-safe glass measure until very hot but not quite boiling.

Add 2 ounces of chopped chocolate and stir until melted. It will be rather thin, so let it sit for about 30 minutes or until it cools and thickens a bit, then pour it over the cheesecake.At this point, the cake needs some sort of garnish. You could pile chocolate leaves on top, add nuts or do what I do and drizzle lines of melted white chocolate over the top.