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1
Heat oven to 350F Wrap bottom and sides of 9-inch springform pan with wide heavy-duty foil.
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2
In medium bowl, stir together cookie crumbs and melted butter until crumbs are evenly moistened.
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3
Press evenly into bottom and 1 inch up sides of pan.
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4
Bake 6-8 minutes or until set; cool on wire rack.
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5
Place 6 oz.
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6
chopped chocolate in medium heatproof bowl; place over saucepan of barely simmering water.
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7
Stir frequently until chocolate is smooth and melted; remove bowl from saucepan.
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8
In large bowl, beat cream cheese and sugar at low speed until smooth.
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9
Beat in flour.
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10
Beat in 2 of the eggs just until combined; repeat with remaining 2 eggs.
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11
Scrape down sides of bowl.
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12
Beat in sour cream and vanilla just until blended.
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13
Reserve 2 C batter in another medium bowl; stir in 1 t almond extract.
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14
Stir melted chocolate into batter in large bowl until completely blended; pour into crust.
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15
Place pan in large shallow roasting or broiler pan.
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16
Fill with hot tap water halfway up sides of springform pan.
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17
Bake 35 minutes.
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18
Carefully slide out oven rack several inches.
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19
Pour reserved almond batter evenly over cheesecake.
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20
Bake 25 minutes or until edges are puffed and top is dry to the touch.
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21
Remove cake from water bath; remove foil.
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22
Place on wire rack; cool for about 2 hours.
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23
Meanwhile, place 6 oz finely chopped chocolate in another large bowl.
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24
Place cream, 2 T butter and corny syrup in heavy medium saucepan; heat over medium heat 2-3 minutes or until hot.
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25
Remove saucepan from heat as soon as first bubble appears; pour over chocolate.
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26
Let stand 1 minute to soften; stir until mixture is smooth and chocolate is melted.
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27
Stir in 1/2 t almond extract.
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28
Cool to room temperature.
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29
Pour glaze over cooled cheesecake in pan, spreading evenly over top.
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30
Refrigerate at least 6 hours before serving.
