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1
Preheat the oven to 325F and butter a 9-inch-diameter springform cake pan.
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2
Use a food processor to mix the graham crackers with the almonds.
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3
Add the melted butter and pulse until the mixture comes together.
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4
Tip the mixture into the pan and press down with a spatula to form an even crust.
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5
Bake in the preheated oven until golden, 10-15 minutes.
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6
Remove from the oven.
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7
Reduce the oven temperature to 275F.
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8
Melt the chocolate in a heatproof bowl set over a pan of barely simmering water.
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9
Stir until the chocolate is smooth, then remove from the heat.
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10
In a large mixing bowl, beat together the rest of the ingredients using a hand-held electric mixer.
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11
Pour the mixture into the cake pan and tap the pan gently to level the mixture and remove any large air bubbles.
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12
Swirl the melted chocolate into the filling.
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13
Bake until the filling is set around the sides but still wobbly in the center when you gently shake the pan, about 30 minutes.
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14
Turn off the oven and leave the cheesecake inside to cool slowly, preferably overnight.
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15
The filling will continue to set as it cools, and taking it out of the oven too soon may cause it to crack.
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16
Remove the cheesecake from the springform pan and slide onto a serving plate.
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17
Best served chilled.
