| The almond extract used in this recipe gives this | | | | the oven and then change the oven temperature |
| cheesecake a tasty difference. | | | | to 325 degrees. Beat the sugar and cream |
| Crust: | | | | cheese in a large bowl until the mixture is light and |
| 3/4 cup flour | | | | fluffy. Add in the flour, vanilla, and almond extract. |
| 1/4 cup sugar | | | | Add in the eggs, one at a time, and mix just until |
| 1/8 teaspoon salt | | | | blended. Add in the sour cream. Take out 1 1/2 |
| ¼ teaspoon almond extract | | | | cups of the filling mixture and put it in a bowl. Add |
| 1 cup semi-sweet chocolate chips, melted and | | | | the remaining chocolate to that mixture. Put half |
| divided | | | | of the white filling over the crust and then dot |
| Filling: | | | | top with 8 spoonfuls of the chocolate mixture. Put |
| 3 (8 ounce) packages softened cream cheese | | | | the rest of the white topping over that and dot |
| 1 cup sugar | | | | the top with the rest of the chocolate mixture. |
| 3 tablespoons flour | | | | Swirl the filling with a table knife to create the |
| 1 teaspoon vanilla | | | | marbling. |
| 1 teaspoon almond extract | | | | Put the pan in a larger pan. Put boiling water in the |
| 5 eggs | | | | larger pan and put both pans into the oven. Bake |
| 1 cup sour cream | | | | for 1 to 1 1/4 hours or until the center is set. |
| Preheat the oven to 400 degrees. Mix together | | | | Allow the cheesecake to cool for 10 minutes. |
| the crust ingredients, except for the chocolate, in | | | | Loosen the cake from the edges of the pan with |
| a bowl. After thoroughly mixed, add in 2 | | | | a table knife and remove the sides. Allow to cool |
| tablespoons of the chocolate. Put the crust | | | | for 2 hours and then refrigerate. It should be |
| mixture into a springform pan and press down. | | | | refrigerated for 8 hours or more before serving. |
| Put it in the oven for 10 minutes. Take it out of | | | | |