Ingredients Jump to Instructions ↓

  1. 3 cups chocolate cookie crumbs

  2. 1/2 cup finely chopped almonds

  3. 1/4 cup white sugar

  4. 1/2 cup butter, melted

  5. 3 (1 ounce) squares bittersweet chocolate

  6. 2 (8 ounce) packages cream cheese, softened

  7. 1 cup white sugar

  8. 3 eggs

  9. 1 teaspoon almond extract

  10. 1 (16 ounce) container sour cream, room temperature

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine cookie crumbs, almonds, 1/4 cup sugar and melted butter. Mix well. Press into the bottom and halfway up the sides of a 10 inch springform pan. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Beat in the eggs one at a time. Fold in the almond extract and sour cream. Pour 1 1/2 cups of the filling into a smaller bowl. Stir the melted chocolate into the smaller bowl, then fold loosely back into plain filling. Pour into crust. With the tip of a knife, swirl the filling to create a marbled effect. Bake in the preheated oven for 40 minutes. Turn off oven and let cake cool in oven for 1 hour, with the door closed. Cool at room temperature, then refrigerate overnight.


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