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1
Make crust: Finely grind almonds and crumbs in a food processor.
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2
Add butter, blending until combined.
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3
Press over bottom and 2/3 up side of a 10-inch springform pan.
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4
Make filling: Preheat oven to 350 degrees F.
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5
Melt chocolate in a double boiler or a large metal bowl set over a saucepan of barely simmering water, stirring until smooth, and remove from heat.
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6
Beat cream cheese with an electric mixer at medium speed until fluffy.
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7
Beat in sugar.
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8
Add whole eggs and yolks, 1 at a time.
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9
Beat well at low speed and scrape down bowl after each addition.
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10
Beat in flour and vanilla until just combined.
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11
Add melted chocolate in a slow stream, beating until filling is well combined.
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12
Arrange berries in 1 layer over crust and pour filling into crust.
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13
Bake in middle of oven until cake is set 3 inches from edge but center is still wobbly when pan is gently shaken, 45 to 55 minutes.
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14
(You can also test the doneness of a cheesecake with a thermometer. The internal temperature should be 160 to 165 degrees F.).
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15
Run a thin knife around edge of cake to loosen, then cool completely in pan on a rack.
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16
(Cake will continue to set as it cools.) Serve at room temperature or chilled.
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17
Cheesecake can be made 3 days ahead and chilled, covered.
