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1
Position rack in center of oven and preheat to 425F.
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2
Wrap foil tightly around outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
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3
Finely grind graham cracker cookies in processor.
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4
Add butter and process until blended.
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5
Press mixture onto bottom (not sides) of prepared pan.
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6
Set aside.
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7
Blend cream cheese, 2/3 cup sugar, sour cream and cornstarch in processor.
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8
Add eggs, yolk and vanilla; process until well blended, scraping down sides of processor occasionally.
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9
Transfer 3/4 cup cream cheese mixture to small bowl; set aside.
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10
Add Frangelico, almonds and almond extract to remaining cream cheese mixture in processor.
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11
Blend well, using on/off turns.
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12
Spoon 2 1/2 cups Frangelico mixture over crust.
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13
Mix cocoa powder and 3 tablespoons sugar into reserved 3/4 cup cream cheese mixture.
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14
Spoon 2/3 cup cocoa mixture over Frangelico mixture in pan.
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15
Spoon remaining Frangelico mixture over cocoa mixture.
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16
Drop remaining cocoa mixture over by spoonfuls.
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17
Run tip of small knife through batter several times to marbleize.
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18
Bake cheesecake 10 minutes.
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19
Reduce oven temperature to 325F and bake cake until sides are puffed and center is set, about 45 minutes.
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20
Transfer cake to rack.
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21
Using small knife, cut around sides of pan to loosen cake.
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22
Cool cake completely in pan.
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23
Cover; chill overnight.
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24
Remove pan sides from cake.
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25
Cut into wedges and serve.
