3/4 cup flour



1/4 cup sugar

1/8 teaspoon salt

1/4 teaspoon almond extract

1 cup semi-sweet chocolate chips, melted and divided

Filling:

3 (8 ounce) packages softened cream cheese

1 cup sugar

3 tablespoons flour

1 teaspoon vanilla

1 teaspoon almond extract

5 eggs

1 cup sour cream

Preheat the oven to 400 degrees. Mix together the crust ingredients, except for the chocolate, in a bowl. After the ingredients are thoroughly mixed, add in 2 tablespoons of the chocolate. Put the crust mixture into a springform pan and press down into the bottom. Put it in the oven for 10 minutes. Take it out of the oven and then change the oven temperature to 325 degrees. Beat the sugar and cream cheese in a large bowl until the mixture is light and fluffy. Add in the flour, vanilla, and almond extract. Mix well. Add in the eggs, one at a time, and mix just until blended. Add in the sour cream and mix well. Take out 1 1/2 cups of the filling mixture and put it in a bowl. Add the remaining chocolate to that mixture. Put half of the white filling over the crust and then dot top with 8 spoonfuls of the chocolate mixture. Put the rest of the white topping over that and dot the top with the rest of the chocolate mixture. Swirl the filling with a table knife to create the marbling. Put the pan with the cheesecake in a larger pan. Put boiling water in the larger pan and put both pans into the oven. Bake for 1 to 1 1/4 hours or until the center is set. Allow the cheesecake to cool for 10 minutes. Loosen the cake from the edges of the pan with a table knife and remove the sides. Allow to cool for 2 hours and then refrigerate. It should be refrigerated for 8 hours or more before serving.