3 Layer Cheesecake Recipe

Grease and flour inside of Bread N’ Cake Bake Pan. Combine cookie crumbs, 1/4 cup sugar, and butter in a small bowl. Press into bottom of Bread N’ Cake Bake Pan. Set aside.

Combine 1 8-ounce package cream cheese and 1/4 cup sugar in a mixing bowl and beat well with an electric mixer. Add 1 egg and 1/4 teaspoon vanilla; beat well. Stir in melted chocolate and 1/2 cup sour cream. Spoon over the chocolate crust.

Combine in a small bowl the remaining 8-ounce package of cream cheese, brown sugar, and flour; beat well. Add 1 egg and 1/2 teaspoon vanilla; beat well. Fold in the pecans. Spoon this mixture over the chocolate layer. Do not stir.

In a small mixing bowl, combine the 5 ounces of cream cheese and 1/4 cup sugar; beat well. Add 1 egg; beat well. Stir in 1 cup of sour cream, 1/4 teaspoon vanilla, and almond extract. Spoon over the pecan layer. Do not stir. Cover Bread N’ Cake Bake Pan with lid.

Place pan in Crock-Pot. Cover Crock-Pot and bake on High for 4 hours or until set. Remove Bread N’ Cake Bake Pan from Crock-Pot. Remove the lid from pan. Allow cheesecake to cool completely. Refrigerate at least 8 hours. To serve, unmold cheesecake from Bread N’ Cake Bake Pan onto plate and then invert onto another plate. Prepare glaze as directed and spread over cheesecake. Cut into slices and serve.